The vegetables add moisture to the lean bison meat in these burgers. Top them with cabbage slaw and serve in pita bread.

Source: Midwest Living


Recipe Summary

45 mins
2 hrs
14 mins
2 hrs 59 mins


Ingredient Checklist


Instructions Checklist
  • In a large skillet, heat oil over medium-high heat. Add zucchini and onion and cook about 5 minutes or till vegetables are tender, stirring occasionally. Cool.

  • In a large bowl, combine egg, zucchini mixture, Parmesan cheese, basil, salt and black pepper. Add bison; mix well. Shape meat mixture into eight 3/4-inch-thick patties.

  • To serve, place burgers and Thousand Island Slaw inside pitas. Makes 8 servings.

Advance Tailgating Preparation:

Prepare burger mixture and shape into patties as above. Prepare slaw. Store each separately in an airtight container in the refrigerator for up to 24 hours.

For a charcoal grill:

Grill patties on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or till meat is done (160 degrees F), turning once halfway through grilling. (For a gas grill: Preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover and grill as above.)

To tote:

Before leaving home, place containers inside a well-insulated cooler with plenty of ice or ice packs (keep at a temperature of 40 degrees F or below). Wrap pita bread halves in foil. At tailgating site, grill burgers as above. Add wrapped pita bred halves to grill the last few minutes of grilling to heat through, turning occasionally. Serve as above.

Nutrition Facts

310 calories; fat 10g; cholesterol 108mg; saturated fat 3g; carbohydrates 23g; mono fat 3g; poly fat 3g; insoluble fiber 2g; sugars 4g; protein 32g; vitamin a 194.4IU; vitamin c 11.8mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 3.8mg; vitamin b6 0.5mg; folate 56.4mcg; vitamin b12 2.4mcg; sodium 545mg; potassium 607mg; calcium 111.1mg; iron 4.7mg.