Burger night doesn't have to be a cheat day. Lean grass-fed bison is rich in protein and iron, and you can wrap it in big butter lettuce leaves, instead of a bun.
What You Get
3-4 grass-fed burger patties, 1 lb total (see note below)
Butter or green leaf lettuce
What You Need
Makes 3 servings
Active Time: 10 minutes
Total Time: 15 minutes
Season the patties on both sides with salt. In a large cast-iron skillet or frying pan over medium-high heat, warm 1 tablespoon olive oil. When the pan is searing hot, add the patties and cook until browned on the first side, about 3 minutes. Flip and continue to cook until done to your liking, 2 minutes longer for medium. Transfer the patties to a plate and set aside and keep warm.
Thinly slice the red onion crosswise into big rounds. (If you like, you can brush the onion rounds with oil, and sear until marked on both sides, about 5 minutes.) Pit, peel, and slice the avocado. Slice the tomato. Tear off 4 of the largest lettuce leaves and rinse and pat dry.
To build the burgers, place the lettuce leaves on plates and top with the patties, red onion, tomato, and avocado. Serve warm, with any of your favorite fixings.
Note: The burger patties may arrive frozen. If you need to defrost them, thaw overnight in the refrigerator. Or for same-day use, place the sealed package in a bowl in the sink, fill with cold water, and leave the tap running in a thin stream for about 1 hour.