Montana burgers have been getting a lot of attention lately. Today, a Bozeman, Mont., restaurant is offering a "Barack Obama Burger" for $10 in honor of the president’s visit to the area.
Ted’s Montana Grill, which is owned by CNN founder Ted Turner (he also owns 51 other restaurants by the same name across the country and has a bison ranch southwest of Bozeman), will be selling the cheeseburger, made with bison meat and three types of cheese (American, Cheddar and Monterey Jack), along with a side of spicy mustard along with lettuce, tomato, onion and pickles, french fries and a small American flag.
Also, a hamburger that a Eureka, Mont., restaurant owner invented with leftover food is a finalist in the Ultimate Hometown Grill Off sponsored by the TV show "Live! with Regis and Kelly."
James Monroe’s "Bubba Burger," renamed the Eureka Burger because another company uses the Bubba Burger name for its frozen hamburger patties, is a mesquite-fired patty topped with spicy Cajun sausage, jumbo shrimp, chipotle sauce and Cheddar cheese. It’s served in The Cutting Board restaurant in Eureka. I’m not sure if the Eureka Burger uses bison meat, but there’s a good chance it does.
While I don’t have the exact recipes for either of the aforementioned burgers, here’s one for Greek Bison Burgers with Yogurt Sauce, which may suit your fancy.
Greek Bison Burgers with Yogurt Sauce
1 pound ground bison
½ cup cooked chopped spinach, squeezed dry
½ cup crumbled feta cheese
3 teaspoons chopped fresh dill, divided
1 teaspoon chopped fresh oregano
1 teaspoon ground cumin
1 teaspoon minced garlic
Kosher salt and ground black pepper
¾ cup nonfat or low-fat Greek-style plain yogurt
1 teaspoon lemon zest
2 teaspoons lemon juice
1 teaspoon chopped fresh mint
4 French rolls or four 4-inch pieces of baguette, split and toasted
16 thin slices English cucumber
8 slices tomato
4 thin slices red onion
Heat grill to medium-high.
In a large bowl, gently combine the bison, spinach, feta, 2 teaspoons of the dill, oregano, cumin, garlic, ¾ teaspoon salt and ½ teaspoon of pepper. Be careful not to overmix. Form into four oval-shaped patties roughly the size of the rolls. Set aside.
To prepare the yogurt sauce, in a small bowl combine the yogurt, lemon zest and juice, remaining teaspoon of dill and the mint. Season with salt and pepper. Set aside.
Oil the grill rack using an oil-soaked folded paper towel held with tongs. Grill the burgers until an instant-read thermometer inserted at the center registers 155 degrees, about 5 to 6 minutes per side.
Assemble the burgers on rolls with the yogurt sauce, cucumber, tomato and onion.
Yield: Serves 4.
Source: March-April issue of EatingWell magazine.
Approximate nutritional analysis per serving: 392 calories, 16 grams fat (6 grams saturated), 68 millgrams cholesterol, 30 grams carbohydrate, 35 grams protein, 6 grams fiber, 671 milligrams sodium.