What's For Lunch: Bison Burger

For all intents and purposes, I am not much of red-meat eater, aside from what D brings home from the hunt (e.g, antelope and white-tailed deer). So, really, eating burgers is a rarity for me. This past weekend we decided a cookout would be in order after our two-hour snowshoeing stint in the nearby national forest. Since eating naturally-raised meat is very important to me (you won't see me eating a CAFO-raised fast food burger any time soon), we opted to purchase High Plains ground bison meat from our local grocery store. Humanely-raised, grass-fed, and antibiotic- and hormone-free -- definitely the kind of meat I can get behind. In addition, bison meat is substantially lower in fat than traditional beef. Since being health-conscious is another trait of mine, this is also welcome news.

D cooked the burgers on the grill (sub-20 degree temperatures are no match for the Grillmaster!) and luckily after our nosh-fest on Sunday there was a leftover burger for today's lunch. I garnished my burger with a small slice of pepperjack cheese, a few baby spinach leaves, a couple slices of tomato and onion, and some dijon mustard. Though over the weekend we served the burgers on fluffy toasted buns, for today's lunch I opted for a toasted whole wheat english muffin instead. To complete the meal, a small heap of Terra veggie chips (made of sweet carrots, blue potatoes, and kabocha squash) made the perfect burger accompaniment.