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cut 2 ounces cheddar into 1/4-inch dice; grate remaining 2 ounces cheddar. in a bowl, combine diced cheddar, bison, jalapeno, 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 160f, about 5 minutes. place a patty on bottom of each roll. garnish with zest and onion, lettuce, pickled jalapeno 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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Stainless press for hard cheeses — cheddar, gouda, manchego
Mesophilic cultures for aged cheese production
Humidity-controlled cheese storage — keep artisan cheese perfect
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Stainless press for hard cheeses — cheddar, gouda, manchego
Mesophilic cultures for aged cheese production
Humidity-controlled cheese storage — keep artisan cheese perfect
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards