“Home on the Range” Burgers

Bison meat is a healthy alternative; low in fat and cholesterol and high in protein, vitamins, and minerals. Historically, a great
American provision from the past and for the present.

Ingredients:

Range Mayonnaise
3/4 cup mayonnaise
l tablespoon of TABASCO Chipotle flavor pepper sauce
Patties
l 1/2 pounds ground bison(buffalo)
2 tablespoons TABASCO Chipotle flavor pepper sauce
1/2 cup grated parmesan cheese
2 tablespoons minced (dehydrated) onion
1 teaspoon salt
1 teaspoon freshly ground peppercorn

vegetable/olive oil for brushing on grill & burgers
6, 8″ tortillas or sandwich wraps (any preferred flavor)
6 large red or green lettuce leaves
6 1/4 to 1/2″ thick apple slices
Freshed grated nutmeg for the apples

Instructions:

Prepare a medium-hot fire in a charcoal girl with cover, or preheat
a gas grill to medium high.

To make the mayonnaise, combine the ingredients in a bowl, mix well. Cover and refrigerate until needed.

To make the patties, combine the bison, chipotle -flavored pepper sauce, parmesan cheese, minced onions, salt, pepper in a large bowl. Mix until they’re just combined. Do not mix too much.

Divide the mixture into 6 even patties.

When the grill is ready, brush the grill with oil. After spraying the patties with oil, place on the grill, cover & cook. Cook for
3 minutes on one side, then flip over; spray with oil and cook for another 3 minutes more. Do not push or smash the burgers while they are cooking or the juices will be released.

When done, let the burgers rest for 5 – 10 minutes (this allows the juices to settle and stay moist.)

While the burgers are resting, cut the applies into 6 slices. Grate some fresh nutmeg on the slices and spray with oil. Put on the grill until the burgers are ready to plate.

To assemble the burgers, spread the Range Mayo on the tortillas/wrap, place a large lettuce leaf on the bottom, place the patty on the upper portion of the the tortilla /wrap, then place the grilled apple on top. Fold the tortilla/ wrap like a cone, fold bottom (or point) under.

Easy to eat while “on the range” or at home.