Name: Bison-Zucchini Burgers
Prep time: 45 min
Ingredients: 1 tablespoon olive oil; 1 cup finely chopped zucchini; 1 cup finely chopped onion (1 large); 1 egg, slightly beaten; ½ cup grated Parmesan cheese; 2 tablespoons snipped fresh basil or 1-1/2 teaspoons dried basil, crushed; ½ teaspoon salt; ½ teaspoon ground black pepper; 2 pounds ground bison, ground elk or lean ground beef; Thousand Island Slaw (recipe follows); 4 inches white or wheat pita bread rounds, halved crosswise and warmed

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.

In a medium bowl, combine cabbage, zucchini, and red onion. Pour salad dressing over cabbage mixture. Toss lightly to coat. Cover and chill for 2 to 24 hours. Stir well before serving.

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Bison-Zucchini Burgers

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