Bison Burgers

4 patties of bison (1 lb if not sold individually -either fresh or frozen)
fresh whole grain buns toasted on grill
4 slices Monterrey jack cheese
1/4 cup Hellman's Canola Mayo
1 tbs homemade pesto recipe below (or store bought)
1/2 carton of mushrooms sauteed
1/2 small yellow onion sauteed
1/4 cup sliced English cucumber
1/8 cup bread crumbs
salt/pepper/garlic powder
spring mix lettuce
ketchup

Preheat grill. Mix bison patties with sauteed onion, bread crumbs, salt, pepper, and garlic powder. Form into 3-4 patties and set aside. In a small bowl, mix mayo and pesto together - set aside. Cook burgers on preheated grill until desired temperature. Melt cheese on top just before taking them off the grill. Spread pesto mayo on toasted buns and ketchup. Layer the bottom bun with cucumbers, burger, mushrooms, and finally lettuce. Enjoy!

Bison may sound a bit intimidating. I was a skeptic at first; however, after an encounter at a great restaurant, I was sold on this healthy alternative to beef (Bison has 18-20% protein compared with 10% in regular beef, and has 5-7% fat compared to 25-30% in beef). Unlike traditional beef, bison is grain feed and is free of hormones and antibiotics. Try it and prepare to be surprised!

Kennedy's Fav Pesto

2 cups basil stems removed
1/2 cup extra virgin olive oil (extra virgin is important!!)
1/2 cup grated Parmesan
2 tbs pine nuts (optional)
4 cloves garlic
salt/pepper

In food processor or blender, combine basil and remaining ingredients. Blend until smooth.

I usually make a large batch of this (double the recipe) and use it in a variety of dishes. It's freezable and can be used in pasta, as a pizza sauce, or over grilled chicken. Kennedy requests this pesto at least once a week!