Appears with permission from "Williams-Sonoma Weeknight Fresh & Fast." Recipe by Kristine Kidd; photograph by Kate Sears. Copyright 2011 by Weldon Owen Inc. and Williams-Sonoma, Inc.
|4 teaspoons olive oil||1/4 cup fresh marjoram, minced|
|1 large onion, finely chopped||3/4 pound cherry tomatoes, quartered, or 2 large tomatoes, chopped|
|3 Serrano chiles, seeded and minced||fresh lime juice|
|1 1/4 pound ground bison (buffalo), turkey, or beef||coarse kosher salt and freshly ground pepper|
Prepare a charcoal or gas grill for direct-heat grilling over high heat.
In a heavy small frying pan over medium heat, warm the oil. Add 3⁄4 of the onion and 2 of the chiles and sauté until tender, about 5 minutes. In a medium bowl, place the meat. Add the onion mixture and 1⁄2 of the marjoram. Mix gently to blend. Form 4 patties 1 inch (2.5 cm) thick.
Mix the tomatoes and the remaining 1⁄4 onion, chile, and marjoram in a small bowl. Season to taste with lime juice, salt, and pepper.
Sprinkle the burgers with salt and pepper. Grill as desired, about 3 minutes per side for rare (beads of juice will rise to the surface of bison burgers). Transfer to warmed plates, top with the tomato mixture, and serve right away.
Because it is so low in fat, bison, also known as buffalo, benefits from being seasoned well—here I’ve used onion, chile, and herbs. It is also best cooked rare to preserve the natural juices. These patties can be made with ground beef or turkey and can be seasoned, formed, and refrigerated 1 day ahead of time. If you like, cilantro, thyme, or oregano could replace the marjoram.
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