Bison Burgers and Sweet Potato Wedges

I find that Ground Bison is as tasty as beef.  These burgers offer all the satisfaction of a sirloin burger, but leaner. At the end of grilling, you can top with low-fat Colby Jack cheese and let it melt over the top.  Serve with your favorite condiments.  Enjoy!

Bison Burgers and Sweet Potato Wedges

What makes this healthy:
Isubstituted by using ground bison instead of beef.

1 ½ lbs. ground bison
½ tsp. ground pepper
1 tsp. garlic powder
1 tsp. onion powder
1 ½ tbls. ketchup
1 tbls. Extra virgin olive oil
Whole Wheat Buns (optional)

(Makes - 5 Burgers)

Combine all ingredients in a mixing bowl.  Mix together well, distributing all seasonings.  Shape into an even log, divide into five sections.  Break apart each section and roll each into a ball, flatten into a patty.

You can grill immediately, or freeze for future grilling.

I make these patties up ahead of time and freeze them.  On the day I wish to grill them I simply put them in the refrigerator in the morning and they are ready for grilling when I get home from work.

Serve on a whole wheat bun with lettuce and tomato.  Serve with your favorite oven fried potato wedges.  See below for my recipe for sweet potato wedges.

Sweet Potato Wedges
Preheat oven to 400 degrees
4 large sweet potatoes
1 tbls. extra virgin olive oil
Ground pepper
(Makes 4-5 Servings)

Wash and peel potatoes.  Slice in half lengthwise and then into ½ inch lengthwise wedges.  Place in mixing bowl, lightly sprinkle potatoes with pepper, add olive oil and toss to coat each wedge.   Line a baking sheet pan with parchment paper, place the potatoes in a single layer on the pan and bake for about 35 to 40 minutes, turning once about half way through.