Adapted from Eat Laugh Love
Another month of Secret Recipe Club and this month I had Denise from Eat Laugh Love. She has a big list of delicious looking recipes and so it was difficult to chose just one! Again, I went to my husband for help. I just knew he would pick this recipe because it’s right up his alley.
Don’t let the ingredient list scare you – this comes together in no time!
Spicy Ranch Sauce:
3 Tablespoons low-fat mayonnaise
3 Tablespoons light sour cream
1 Tablespoons chopped fresh cilantro
1 Tablespoons fresh lime juice
1 green onions, finely chopped
1 Tablespoon minced chipotle pepper with 1 Tablespoon of the adobe sauce
1 pound ground bison
1/2 small onion, chopped (about 3/4 cup)
2 Tablespoons fresh cilantro, chopped
1 Tablespoon Worcestershire sauce
1/2 Tablespoon chopped chipotle pepper
1 teaspoon salt
1 teaspoon ground black pepper
2 heaping Tablespoons honey
2 Tablespoons Worcestershire sauce
1 Tablespoon ketchup
1 teaspoon coffee or espresso crystals
1 teaspoon brown sugar
1 1/2 Tablespoons butter
4 slices bacon, cooked
4 whole wheat hamburger buns
4 slices of cheese (sharp cheddar cheese is my preference!)
Assorted additional toppings (such as lettuce, tomato and grilled onion slices)
1. Gently mix all ingredients of the burgers into large bowl.
Form mixture into four 1/2- to 3/4-inch-thick patties. Place on small baking sheet. Cover and chill at least 2 hours and up to 1 day.
2. Meanwhile, whisk all ingredients of the spicy ranch sauce into medium bowl to blend. Season sauce with salt and pepper. Set aside.
3. Stir first 5 ingredients of glaze in small saucepan over medium heat until coffee is dissolved. Remove from heat. Whisk in butter. Season glaze to taste with salt and pepper. Set aside.
4. Prepare barbecue (medium-high heat). Spray grill rack with nonstick spray. Toast buns until golden, about 2 minutes per side. Transfer buns, cut side up, to plates.
5. Grill burgers 5 minutes, basting with glaze. Turn burgers, baste with glaze, and grill until cooked to desired doneness, about 5 minutes longer for medium. Top each burger with cheese and allow to melt.
6. Place some of the spicy ranch sauce, then 1 burger on each bun. Top each with 1 slice bacon and desired additional toppings. Cover with bun top. Serve with remaining sauce. Serves 4. (Nutritional info is only for burger and the 2 sauce toppings)
Nutrition Notes: I found bison at my local Whole Foods, which was from North Dakota. Now let’s compare the nutritional profile of Bison vs. Beef:
Bison, ground, grass-fed, cooked 3 oz.
- 152 Calories, 7 grams fat (3 grams saturated fat)
- Excellent source of protein with 40 grams, which is 84% of the daily value (DV) in a 2,000-calorie diet. Also higher in iron than beef.
- Negatives: bison is high in cholesterol with 82 milligrams or 27% of the daily recommended value. It is also more expensive. I paid $9.99 per pound where you could get a pound os beef sirloin for half that.
- Sweeter and richer taste than beef.
- 210 Calories, 12 grams fat (6 grams saturated fat)
- Good source of protein with 21 grams, which is 43% of the daily value (DV) in a 2,000-calorie diet.
- Negatives: beef is high in cholesterol with 75 milligrams or 24% of the daily recommended value. Beef is also high in saturated fats with 6 grams, which is double the amount found in grass fed bison.
Taste Test: Don’t be fooled by the picture below. Wholesome Husband ate 3 of these burgers! They were delicious! I’ll definitely be using Bison in place of beef again!