Bison Lettuce Wraps

I was first introduced to bison meat when I went to a great restaurant in downtown Denver called Ted’s Montana Grill. Ted’s is known for their bison burgers and once I bit into the George’s Cadillac- bison patty with cheddar cheese, bacon and BBQ sauce (not the most cholesterol friendly burger, I know)- I was in love. The bison was so lean and flavorful I could not believe it. My mom and I recently went to Costco and came upon ground bison meat. My head was spinning with all the possibilities I could do with the buffalo! Alright, a little too cheesy.

I’ve had bison brisket and bison BBQ sliders before, but we were feeling something light for dinner, so we decided to make ground bison lettuce wraps. In the past when we make lettuce wraps, we use Laura’s leen beef which is light in fat, but still full of flavor. We decided to experiment and I have to say, I have never had more flavorful lettuce wraps! Not only did the bison explode with flavor, but I was pleasantly surprised to learn that bison is one of the lowest meats in fat and cholesterol. (You can learn more about the benefits and nutrition of bison here). 

Bison Lettuce Wraps 

  • 1 yellow onion
  • 1 lb. of ground bison 
  • Head of iceberg lettuce  
  • Hoisin sauce 

On a cutting board, chop up the onion and then put in a pot on medium heat. (As a Broyhill rule of thumb, put a few teaspoons of olive oil into the pot before putting anything in) 

Once the onion has turned translucent, add the bison. Brown the bison in the pot for around 10 minutes. 

Once the bison has browned, add a few tablespoons of hoisin sauce. Let the bison simmer for a little on low heat. 

Wash the head of lettuce and separate the leaves. Scoop a generous portion of bison into the lettuce leaves (you might need to double up the leaves if they are thin). 

Pair with a delicious salad, if you wish :)