Great Plains Burger

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Great Plains BurgerRecipe
Photo: Randy Mayor; Stylist: Cindy Barr
The Great Plains Burger delivers deep corn essence in two ways—one is right in the patty with corn chips crumbled into bison meat, and the second is with a sweet, creamy fresh-corn mayo that brightens up the whole burger.
Serves 4 (serving size: 1 burger)


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1 ear shucked corn
1 small red onion, cut into 3/4-inch slices
Cooking spray
2 tablespoons canola mayonnaise
1 teaspoon mustard seeds
1 teaspoon cider vinegar
3/8 teaspoon salt, divided
1 tablespoon adobo sauce from canned chipotle chiles in adobo sauce
1 1/2 ounces corn chips (such as Fritos)
1 tablespoon chopped fresh sage
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 pound lean ground bison
4 (1 1/2-ounce) onion rolls, toasted


Hands-on: 23 Minutes
Total: 27 Minutes

1. Preheat grill to high heat.

2. Place corn and onion on grill rack coated with cooking spray. Grill 9 minutes or until charred, turning corn occasionally and turning onion once. Cut kernels from ears of corn. Combine corn, mayonnaise, mustard seeds, vinegar, and 1/8 teaspoon salt in a mini food processor; process until smooth.

3. Combine onion and adobo sauce.

4. Place chips in a food processor; pulse 15 times or until coarsely chopped. Combine chips, 1/4 teaspoon salt, sage, garlic powder, pepper, and bison; mix well. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in center of each patty. Place patties on grill rack coated with cooking spray; grill 3 minutes. Carefully turn patties; grill 3 minutes or until desired degree of doneness.

5. Place 1 patty on bottom half of each bun. Spread 1 tablespoon corn mixture over each patty. Top with onion mixture and top halves of buns.

Created date

June 2013

Nutritional Information

Calories 420
Fat 17.8 g
Satfat 4.6 g
Monofat 5.3 g
Polyfat 2.3 g
Protein 29.5 g
Carbohydrate 35.6 g
Fiber 2.6 g
Cholesterol 64 mg
Iron 5.1 mg
Sodium 684 mg
Calcium 110 mg