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
Butter or green leaf lettuce
What You’ll Need
Makes 3 servings
Active Time: 15 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 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.
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.
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.