4largepita bread rounds, halved crosswise and warmed
Serving Size: 1 (194) g
Servings Per Recipe:8
Calories from Fat 54 g21 %
Total Fat 6.1 g9 %
Saturated Fat 2.1 g10 %
Cholesterol 81 mg 27 %
Sodium 472.9 mg 19 %
Total Carbohydrate19.5 g 6 %
Dietary Fiber 1.2 g4 %
Sugars 1.7 g6 %
Protein 29.5 g 59 %
In a large skillet, heat oil over medium-high heat.Add zucchini and onion and cook about 5 minutes or till vegetables are tender, stirring occasionally.Cool.
In a large bowl, combine egg, cooled zucchini mixture, Parmesan cheese, basil, salt and pepper.Add bison; mix well.Shape meat mixture into 8 3/4-inch-thick patties.Refrigerate for 2 hours.
For a charcoal grill:Grill patties on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or till meat is done, turning once halfway through grilling.(For a gas grill:Preheat grill.Reduce heat to medium.Place patties on grill rack over heat.Cover and grill as above.).
To serve, place burgers and Thousand Island Slaw inside pitas.
Thousand Island Slaw:In a medium bowl, combine 2 cups finely shredded green and/or red cabbage, 1 cup zucchini cut into thin bite size strips, and 2 tablespoons chopped red onion.Pour 1/3 cup bottled Thousand Island salad dressing over cabbage mixture.Toss lightly to coat.Cover and chill for 2 to 24 hours.Stir well before serving.