Ingredients for Ranch Bison Burger

• 110g reduced or lowfat sharp cheddar, divided

• 450g lean ground bison

• 1 small jalapeño chilli, finely diced

• 1 teaspoon grated lime zest, plus more for garnish

• 1 teaspoon chilli powder

• 1/2 teaspoons salt

• 1/4 teaspoons freshly ground black pepper

• Vegetable oil cooking spray

• 4 sourdough rolls, split

• Sliced red onion (optional)

• Lettuce (optional)

• Pickled jalapeño (optional)

• Light ranch dressing (optional)

Cut 60g cheddar into 1/4-inch dice; grate remaining 60g cheddar. In a bowl, combine diced cheddar, bison, jalapeño, zest, chilli powder, salt and pepper. Form bison mixture into four 3/4-inch-thick patties. Coat a grill rack or grill pan with cooking spray; heat over medium-high heat. Cook patties 5 minutes; flip and top each with 1/4 of grated cheddar; grill until internal temperature reaches 71°C, about 5 minutes. Place a patty on bottom of each roll. Garnish with zest and onion, lettuce, pickled jalapeño and ranch dressing, if desired. Top with other half of roll.

*Can't find bison at your supermarket? Try Tony Little Body by Bison, available at HSN.com.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.