West Coast–Style Bison Burgers on Lettuce Leaves

Riffing on the California classic, this protein wrap skips the bun in favor of lettuce wraps to scoop up grass-fed bison patties, gooey cheese, and a nostalgic special sauce.

What You Get

Grass-fed bison burger patties (see note below) 

Sliced Colby cheese 

Red onion 

Tomato 

Butter or green leaf lettuce 

Special sauce 

What You’ll Need

Salt

Canola oil

Makes 3 servings 

Active Time: 15 minutes  

Total Time: 15 minutes  

Step 1

Season the patties on both sides with salt. In a large cast-iron skillet or frying pan over medium-high heat, warm 1 tablespoon canola oil. When hot, add the patties and cook until browned on the first side, about 4 minutes. Flip and continue to cook until done to your liking, 3 minutes longer for medium. Toward the end of cooking, top each patty with 1 or 2 slices of cheese, and cover the pan to melt, 30 seconds. 

Step 2

Thinly slice the red onion crosswise into big rounds. Slice the tomato. Tear off 6 of the largest lettuce leaves and rinse and pat dry.

Step 3

To build the burgers, place the lettuce leaves on plates and top with the patties, red onion, and tomato. Slather with the special sauce and serve warm.

Contains: milk, eggs, soy. 

Note: The burger patties may arrive frozen. If you need to defrost them, thaw overnight in the refrigerator. If you need to defrost them same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.