This is a pretty straightforward burger recipe. John and I both have always liked rosemary in our burgers, though it’s not for everyone. You could use beef as well, but we tend to by bison for a lot of our red meat dishes. I left these with friends who were staying with John last night.
1 lb bison chuck
1 tbsp chopped fresh rosemary
burger toppings of choice (we just went with lettuce, tomato and cheese here)
In a bowl, combine bison with a couple shakes of sauce, rosemary, and desired amount of salt. Shape into four patties.
Grill on both sides to desired temperature. Serve on buns with desired toppings.