Monday's Menu: Bison Burgers

Bison is the rage on some household menus as some families cut down on their beef consumption.

Chef Ed D'Amato, from Ted's Montana Grill, grilled up some bison Monday. D'Amato says bison is a little sweeter than beef. He serves his bison burgers with a little shredded lettuce, and a remoulade sauce. D'Amato says bison is less fatty, and lower in cholesterol than beef.

RECIPE #2: Red Rock Bison Burger

INGREDIENTS:
8 oz Fresh Bison Grind
Ted’s Seasoning (As needed)
1 Ciabatta Roll
Butter Substitute (As needed)
1 ½ oz. Grated Pepper Jack Cheese
1 tsp. Diced Jalapeno Peppers
1 tsp. Chopped Cilantro
1 oz. Fried Onion Straws
1 tsp. Z-Sauce

STEPS:

1. Weigh out 8 oz. of bison

2. Put 1 ½ oz. of grated Pepper Jack cheese on the center of the burger

3. When the cheese is fully melted (generally 2 minutes), remove the burger from the grill, and place on the center of the toasted bottom bun.

4. Spread 1 tsp. of diced jalapenos on top of the burger.

5. Spread 1 tsp. of chopped cilantro on top of the diced jalapenos.

6. Stack 1 oz. of fried onion straws on top of the cilantro and jalapenos.

7. Spread 1 Tbsp. of Z-Sauce over the surface of the top portion of the roll, ensuring the entire surface area of the roll is evenly covered.