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!
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!
BISON BURGER WITH MUSHROOMS AND ONIONS
You’re going to prep and season your meat first, then saute the onions, garlic and mushrooms, adding them all together just before grilling.
FOR THE MEAT:
1/2 t salt
1/4 t black pepper
2 green onion, minced
Old Bay Seasoning (to dust the patties before grilling)
FOR THE MUSHROOMS AND ONIONS:
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.)
Sprinkle with Old Bay and grill over low heat about 5 minutes the first side, and 3 minutes on the flip side.
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.
PLAY WITH YOUR FOOD
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!