Ted Turner shared this better-than-beef burger recipe with Martha. Bison meat tastes similar to beef, but is leaner. Cook them up and give them a generous sprinkling of Ted's Special Spice Mixture and a slice of cheddar.
- 2 pounds freshly ground bison meat
- 3 teaspoons Ted's Special Spice Mixture
- 4 cornmeal-dusted kaiser rolls, split
- 8 slices cheddar
- 4 leaves iceberg lettuce
- 4 slices vine-ripened tomato
Preheat a griddle to medium-high. Make 4 equal-size hamburger patties from the ground bison meat, taking care not to overwork the patties.
Season both sides of each patty with 1/4 teaspoon of Ted's Special Spice Mixture, and place on griddle. Cover the burgers with a stainless steel bowl or other heat-proof, dome-shape object, and cook for 6 minutes. Turn the burgers over, and season the top of each burger again with 1/4 teaspoon of the spice mixture. Cover with the dome and continue to cook for 4 to 5 minutes, for medium.
Place 2 cheese slices on each burger and cook until the cheese melts. Butter the cut side of the rolls and place, cut side down, on the griddle. Cook until lightly toasted. Serve each burger on a roll with 1 lettuce leaf and 1 tomato slice per burger.