Crave: A stunning summer feast

photo by: Mother Earth News

Southwestern flavors meld in this bison burger recipe.

Grilled meat and fresh veggies like tomatoes and cucumbers are hallmarks of warm-weather cooking, and here’s a menu that takes full advantage of them — perfect for a summer evening.

South-of-the-Border Burgers

Yields 6 servings.


2 pounds ground bison or lean ground beef

3 tablespoons chipotle pepper sauce, divided

1 teaspoon salt

1⁄2 cup mayonnaise

6 slices pepper jack or Monterey Jack cheese

6 hamburger buns

6 slices red onion

6 slices tomatoes

1 ripe avocado, peeled, pitted and cut into slices

6 leaves lettuce


In large bowl, combine ground meat, 2 tablespoons pepper sauce and salt, and mix well. Shape into 6 patties.

In small bowl, combine mayonnaise and remaining pepper sauce, and mix well; set aside.

Grill patties over medium-high heat for 3 to 4 minutes per side, or to desired doneness. Place cheese slices on burgers, and continue cooking just until cheese melts.

Spread mayonnaise mixture on buns. Top each bottom bun with burger, onion slice, tomato slice, avocado slice and lettuce leaf. Cover with bun tops.

Rustic Grilled Potatoes

Yields 4 servings.


3 tablespoons olive oil

1 clove garlic, minced

1 tablespoon chopped fresh rosemary

1⁄2 teaspoon salt

1⁄4 teaspoon black pepper

3 large russet potatoes, unpeeled, cut into 1⁄2-inch-thick wedges


In large bowl, combine olive oil, garlic, rosemary, salt and pepper. Add potato slices and turn to coat.

Grill potatoes over medium heat for 16 to 18 minutes, or until cooked through and nicely browned, turning once.

Carefully place wedges in serving dish, and allow to cool slightly before serving with your favorite condiments.

Garden-Fresh Cucumber and Tomato Salad

Yields 4 servings.


2 medium-large cucumbers, peeled, halved lengthwise, seeds removed, and cut into bite-size pieces

1 cup thinly sliced red or white onion

2 Roma tomatoes, cubed

2 tablespoons fresh chopped dill

1 cup sour cream

4 teaspoons salsa seasoning mix, optional

1⁄4 cup diced red bell pepper, optional

Finely chopped jalapeño, optional

Thinly sliced radish, optional

Salt and black pepper, to taste


In large bowl with lid, combine cucumber, onion, tomatoes, dill and sour cream. Stir in salsa seasoning mix, bell pepper, jalapeño and radish, if using. Season with salt and pepper.

Cover and refrigerate for several hours to allow flavors to blend.

Note: Other types of tomatoes can be used in place of Roma, but be sure to drain them well in a colander, or the sauce will be too thin.


Welcome to the new Our old commenting system has been replaced with Facebook Comments. There is no longer a separate username and password login step. If you are already signed into Facebook within your browser, you will be able to comment. If you do not have a Facebook account and do not wish to create one, you will not be able to comment on stories.