Home on the range with Tom Brokaw’s wife

There are two tricks to making a good burger: don’t overhandle the meat, and don’t overcook it, especially if it’s bison. Bison meat is very lean — almost no fat — so it tends to overcook easily. It’s better for our health because of the lack of animal fat, but it requires understanding.

The fixings can also make or break a good hamburger. The buns need to be buttered lightly and toasted or grilled. Crispy lettuce, slices of ripe tomato, and slices of red or sweet onion are all the necessary partners for the burger’s perfection. Our McLeod Hot Mustard is a good addition, and ketchup is a must.

Hands down, this is the best homemade mustard in the world. It keeps for several months in the fridge and is excellent with steaks and chops, chicken and roasts, sandwiches and hot dogs. I’m never without it.