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Here’s more delicious proof that living The Skinny does NOT mean living without the foods you love…it just means making them in a skinnier and smarter way.

This two-fisted burger, for example, is not only less fattening and tastier than a burger made of  regular ground beef, this one made of bison is actually good for you!!

Unlike factory farmed cows which are fed corn to make them grow fatter, and drugs to make them grow faster and survive the diseases of overcrowding, Bison spend most, if not all, of their lives as they should–grazing on ranges, eating mostly grass and hay.

Which means bison meat is not only free of chemicals, it’s also lower in fat and cholesterol and higher in protein than factory farmed beef, and so loaded with B-complex vitamins, like B-6 and B-12, and thiamin, niacin, as well as potassium and zinc, that the American Heart Association approves it as part of a heart healthy diet.  Dr. Oz has even put bison on his list of the top Fat Fighting Foods!

And research shows that 100%  grass fed bison (like fully grass fed cows and other sources of red meat that never see a feedlot before slaughter), is the most nutritious of all… with more of the wonderful heart saving and cancer fighting Omega 3 fatty acids per ounce than salmon!

And talk about bang for your calorie buck…

Made with 1/4 pound of bison, an 80 calorie hamburger bun instead of the 200 calorie kind, and topped with a  40 calorie Veggie Slice rather than a 90 calorie slice of cheese, this big old burger comes in at just 300 calories.

And by plumping up the patties with some nutrient rich mushrooms–which contribute their own weight loss magic–this satisfying supper works even harder for you!

Yes, at about 8 dollars a pound, bison is more expensive than cheap ground beef.  But when you factor in your health and your weight loss goals, and the fact that bison doesn’t shrink as much as fatty beef, this is a burger that can’t be beat!


You’re going to prep and season your meat first, then saute the onions, garlic and mushrooms, adding them all together just before grilling.


1 lb ground bison

1/2 t salt

1/4 t black pepper

2 green onion, minced

Old Bay Seasoning (to dust the patties before grilling)


1 t olive oil

2 t fresh garlic, minced

1/2 c red onion, finely chopped

2 cups fresh shiitake or cremini mushrooms, finely chopped

2 t Worcestershire sauce

1/2 t salt

1/4 t pepper

Remove the meat from the fridge and season it with the salt, pepper and green onion, mixing well with your hands. Let it rest at room temperature for 30 minutes while you prep the mushrooms and onions.  (Like any red meat, if you cook it straight from the cold fridge, the exterior will dry out before the interior cooks thoroughly.)

Heat a non-stick pan with 1 t oil olive oil for 30 seconds and toss in the chopped garlic onions and mushrooms and stir-fry for 5 minutes.  (Though I rarely add extra fat to recipes, bison is so lean that adding oil to the mushrooms helps keep the burgers more moist.)

Add the Worcestershire salt and pepper and cook for a minute more. Then turn off heat and let cool 10 minutes before mixing in with the meat.

Form into 4 large patties of just over 1/2 cup each, or 5 patties, about 1/3 cup each.

Sprinkle with Old Bay and grill over low heat about 5 minutes the first side, and 3 minutes on the flip side.

If you want a cheeseburger, add a slice of Veggie Slices cheese which, unlike most vegetarian cheeses, actually melts!

Serve on an 80 calorie Light Hamburger Bun and top with all the usual suspects…like lettuce, tomato, pickles and onions. Or mix it up and add raw cucumbers or grilled bell peppers.

Serve with a simple salad and a couple of grilled vegetables, like asparagus, peppers, onions, zucchini or corn.

Or, if it’s still blazing hot where you live, try serving it with the always cool and refreshing Watermelon and Cucumber Salad or  Glorious Gazpacho!



If you’d like to skip the bread entirely, serve your burger on a plate smothered with a mother load of sauteed sliced mushrooms and onions with some steamed broccoli on the side.

Add in herbs, garlic, a little vermouth and broth while cooking  the mushrooms and you have a skinny and modern version of smothered steak!

About Lisa McRee

After 25 years as a local and network anchor, Lisa was just another American mother struggling, and failing, to lose weight. Finally, she cracked the code, and lost 30 pounds, quickly and for good, by doing what she loves: reporting, cooking and eating! The Skinny is the inside story on how she did it, and how you can, too!
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  1. Jane Ross says:

    I tasted this burger and its delicious. Crazy! Bison! Lisa, your a genius! The mushrooms were fantastic, too. xj

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