Ingredients

• 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)

Instructions

1. 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.
2. *Can't find bison at your supermarket? Try Tony Little Body by Bison, available at HSN.com.