MAKES: 8 SERVINGS
SERVING SIZE: 1 BURGER
MAKES: 8 BURGERS
PREP: 20 MINS
GRILL: 14 MINS
1 tablespoon olive oil
1 cup finely chopped zucchini
1 cup finely chopped red or yellow onion (1 large)
2 eggs, lightly beaten
1 cup soft bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons snipped fresh basil or 1-1/2 teaspoons dried basil, crushed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 pounds ground bison, ground elk, or lean ground beef
8 whole grain hamburger buns or sandwich rolls, split and, if desired, toasted
Whole grain mustard (optional)
Red onion slices and zucchini ribbons (optional)*
- In a large skillet heat oil over medium-high heat. Add chopped zucchini and chopped onion; cook for 5 to 8 minutes or until vegetables are tender, stirring occasionally. Cool.
- In a large bowl combine eggs, bread crumbs, Parmesan cheese, basil, salt, and pepper. Add zucchini mixture and ground bison; mix well. Shape meat mixture into eight 3/4-inch-thick patties.
- For a charcoal or gas grill, place patties on the grill rack directly over medium heat. Cover and grill for 14 to 18 minutes or until patties are done (160 degrees F), turning once halfway through grilling.
If desired, spread bottoms of buns with mustard. Add burgers and, if desired, red onion slices and zucchini ribbons. Replace tops of buns.
From the Test Kitchen
If you like, trim the ends of two small zucchini. Using a vegetable peeler, cut the squash lengthwise into thin ribbons. Toss the zucchini ribbons with red onion slices and a little red wine vinegar, olive oil, salt, and pepper.
Nutrition Facts (Bison-Zucchini Burgers)
Per serving: 362 kcal , 14 g fat (5 g sat. fat , 1 g polyunsaturated fat , 5 g monounsaturated fat ), 113 mg chol. , 542 mg sodium , 27 g carb. , 3 g fiber , 5 g sugar , 31 g pro.