I love a good burger, but for a number of reasons, I have pretty much switched to bison when I make one at home. I usually buy the bulk meat from the butcher case at Whole Foods. I’ll buy enough at a time to make a few patties and freeze them. About the only time I buy ground beef anymore is when I pick up local grassfed beef at the Whole Earth Center.
Bison is leaner than beef, with slightly less cholesterol. I find it plenty flavorful, too. It is raised on open range until the last 3-4 months of its 18 month life, and not given hormones or antibiotics. It has a favorable nutritional profile compared to beef, with more CLA (conjugated linoleic acid), thought to be a “good” fat. Hopefully giant agri-business won’t ruin this too soon.
Lately, my cheese of choice on a burger is bleu cheese. And I love red onion, raw or, as you see here, gently sautéed. A toasted wheat bun, a squirt of ketchup, and I’m good!
NJ SPICE 