Grilled Bison Burgers with Cheddar

• 93
  2 lb ground bison

  Ground Bison 1 lb - Grass-Fed/Grass-Finished93$29.80Buy from Southwest Ranches Farmers Market
• 91
  1 tsp garlic powder

  Simply Organic Single Origin Californian Garlic Powder91$13.95Buy from MadeinUSAForever
• 1 tsp salt
• 1/2 tsp black pepper
• 97
  1 1/2 tbsp avocado oil

  Avocado Oil97$49.00Buy from Casa Ayla
• 89
  4 slices sharp cheddar cheese

  Grass Fed Cheddar Cheese - Raw Sharp89$8.99Buy from Nude Foods Market
• 77
  8 slices sourdough bread

  Sprouted Sourdough Spelt Bread77$7.99Buy from Berlin Natural Bakery
• 93
  1/2 cup dill pickles, sliced

  Real Pickles Organic JARS93$10.00Buy from Old Saratoga Mercantile
• 89
  2 tbsp Dijon mustard

  GLOBAL ORGANICS Organic Dijon Mustard Strong 200g89$6.00Buy from Australian Organic Products

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1. 1

   Preheat a grill or heavy cast-iron grill pan over medium-high heat to about 450°F, then brush the grates lightly with 1/2 tablespoon of avocado oil.

2. 2

   Gently mix the ground bison, garlic powder, salt, and black pepper in a large bowl just until combined; shape into 4 equal patties roughly 1/2-inch thick, indenting the centers slightly with your thumb to prevent puffing.

3. 3

   Brush both sides of the sourdough bread slices with the remaining 1 tablespoon of avocado oil and set aside.

4. 4

   Place the bison patties onto the hot grill and cook undisturbed for 4 minutes to develop a deep, caramelized sear.

5. 5

   Flip the patties, immediately crown each with a slice of sharp cheddar cheese, cover the grill, and cook for 2 to 3 minutes until the cheese is melted and the internal temperature reaches 140°F for medium doneness.

6. 6

   Transfer the cheeseburgers to a plate and let them rest for 3 minutes while you toast the sourdough bread slices on the grill for 1 to 2 minutes per side until golden.

7. 7

   Spread Dijon mustard across four toasted bread slices, top each with a grilled cheddar patty and dill pickles, finish with the remaining bread slices, and serve warm.