Ranch Bison Burger
['4 ounces reduced or lowfat sharp cheddar, divided', '1 pound lean ground bison', '1 small jalapeño chile, finely diced', '1 teaspoon grated lime zest, plus more for garnish', '1 teaspoon chili powder', '1/2 teaspoon salt', '1/4 teaspoon freshly ground black pepper', 'Vegetable oil cooking spray', '4 sourdough rolls, split', 'Sliced red onion (optional)', 'Lettuce (optional)', 'Pickled jalapeño (optional)', 'Light ranch dressing (optional)']
Cut 2 ounces cheddar into 1/4-inch dice; grate remaining 2 ounces cheddar. In a bowl, combine diced cheddar, bison, jalapeño, zest, chili powder, salt and pepper. Form bison mixture into four 3/4-inch-thick patties. Coat a grill rack or grill pan with cooking spray; heat over medium-high heat. Cook patties 5 minutes; flip and top each with 1/4 of grated cheddar; grill until internal temperature reaches 160°F, about 5 minutes. Place a patty on bottom of each roll. Garnish with zest and onion, lettuce, pickled jalapeño and ranch dressing, if desired. Top with other half of roll.
*Can't find bison at your supermarket? Try Tony Little Body by Bison, available at HSN.com.
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