Recipe courtesy of Bobby Deen
Print
Jalapeno Bison Burger with Lettuce Bun
Total:
45 min
Active:
40 min
Yield:
4 servings
Level:
Intermediate
Total:
45 min
Active:
40 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Burger:
  • 4 small heads iceberg lettuce
  • 2 pounds ground bison 
  • 3 jalapeno peppers, seeded and finely diced 
  • 4 ounces Gruyere, cut into 1/4-inch cubes 
  • 2 teaspoons kosher salt 
  • 1 teaspoon freshly ground black pepper 
  • 1 tablespoon olive oil
Yogurt Ranch Dressing:
  • 1 1/2 cups 2-percent Greek yogurt
  • 1/4 cup buttermilk
  • 1 tablespoon chopped fresh chives 
  • 1 tablespoon white wine vinegar 
  • 2 teaspoons hot sauce 
  • 2 teaspoons dried parsley 
  • 1/2 teaspoon dried dill 
  • 1/2 teaspoon garlic powder 
  • 1/4 teaspoon onion powder 
  • 1 teaspoon freshly ground black pepper 
  • 1 teaspoon kosher salt 
Assembly:
  • Mayonnaise, for serving
  • Four 1/3-inch slices ripe tomato (Ugly preferred in season) 
  • Four 1/4-inch slices Vidalia onion 
  • 8 bread-and-butter pickles 

Directions

For the burger: Peel away the outer layers of each lettuce head to get a diameter of 5 to 6 inches. On opposite sides, slice two 1-inch slices from the sides of the head to form the top and bottom of the bun. Repeat with the remaining heads. Set the slices aside. Refrigerate the remainder of the lettuce for another use.

Mix the bison, jalapeno, Gruyere, salt and pepper in a medium bowl. Divide into 4 patties, about 8-ounces each. Flatten each patty so that it's flat and thin, about 4 1/2 to 5 inches in diameter and about 1 inch thick.

Preheat a skillet or cast-iron pan over high heat. Add the olive oil, swirling to coat the pan. When the olive oil begins to shimmer, add the bison burgers and cook until browned on the first side, about 3 minutes; flip and cook for 3 minutes more for medium doneness. (Note: Bison cooks faster and is leaner than beef; cooking it to medium keeps it moist and tender.) Let rest for 4 to 5 minutes.

For the yogurt ranch dressing: Combine the yogurt, buttermilk, chives, vinegar, hot sauce, parsley, dill, garlic powder, onion powder, pepper and salt in a medium bowl. Whisk until smooth.

To assemble: Take one half (the flattest half) of the iceberg slices and use it for the bottom buns. Slather each with 2 teaspoons mayonnaise and top with a bison burger, a slice of tomato, a slice of onion, and 2 bread-and-butter pickles. Follow that with a dollop (1 tablespoon) of the yogurt ranch dressing and then the tops of the lettuce bun. Secure with skewers and serve immediately.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

On TV

Holy & Hungry

7:30am | 6:30c

Holy & Hungry

8:30am | 7:30c

Holy & Hungry

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here