Bison Burgers for the Meat Eaters! Paleo Friendly


Bison Burgers for the Meat Eaters! Paleo Friendly
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Grilled pattyLast night I made Bison burgers for me and my boyfriend. I know it sounds a little strange but don’t knock it till you try it! They were delicious and I actually ate one this morning for breakfast, that’s how good they are! If you want to try something new or just need tips on how to cook Bison this blog should help you out.

How to Cook Bison

While you might think cooking Bison meat is similar to ground beef this is actually wrong. In fact, Bison should be cooked slow and not on High heat. The worst thing you could do is over cook it. Bison is extremely low in fat and if you’re not careful you can over cook it.

How I Cook My Bison Burgers

I am somewhat of a spontaneous cook, forget the measuring cups, and the cooking timer, I wing it. Which I have to admit is a little frustrating when your trying to write a blog about cooking and it’s probably not helpful for you. So I promise next time I’ll measure for you.

If you’re a little unsure of eating Bison or whether your family will like it, try doing a 50/50 mixture, half ground Bison and half grass-fed ground beef. This will add a little more fat to your burgers and keep a familiar taste for your family.

Protein Style Bison Burgers Recipe:

Meat Patty’s

  • Two packages ground grass-fed Bison (I get mine from Raly’s)
  • 1 Egg
  • 1/2 Cup Coconut Amino Acids ( or Tamari Sauce) These both taste like soy sauce but are Paleo approved
  • 1 Clove Garlic
  • Pepper to your liking
  • Coconut Oil for Pan Grilling

Fake Bun

  • 1 Head of lettuce

Optional Toppings:

I prefer to add honey mustard, bread and butter pickles, and grilled mushrooms. You can also add tomato, onion, or green chili’s. For those of you who are ok with cheese, I recommend using Havarti cheese.

Cooking:

I love to BBQ and if you have access to a BBQ then I highly recommend it for your burgers. If not, do it stove top! When grilling on the stove I like to use a tablespoon of coconut oil and cook them on medium low heat, slowly. Grill for about 15-20 min. or until the outside is browned and there is some pink in the middle. It is important to remember if you are cooking with straight ground Bison you don’t want to overcook or cook all the way, you will not like it.

If using cheese, add it at the end and let it melt! Yum.

Assembling Your Burger:

Ok, so lettuce wraps are hard! I actually had a melt down and called my boyfriend and told him he was going to have to peel the lettuce for the burgers because I made a complete mess of it. The few pieces I did get off the head of lettuce were completely shredded and did not resemble a bun or anything that was worth wrapping my succulent burger patty’s in.

In the end, I found that having the lettuce wrap part perfectly formed wasn’t worth the worry. When you eat it the lettuce shifts and it’s more of a messy burger so don’t make it perfect, just get it wrapped as best you can.

Before you add your last wrap of lettuce to the patty make sure you add your mustard, pickles and other toppings. These really match the Bison burger flavor well.

I served my burgers with fresh strawberries, pineapple, and banana, and added some amazing sweet potato fries!

Hope you find this recipe helpful, and sumptuous!

Post any questions or comment below and I will do my best to help you out.

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A little more about Natasha Hawkins...

Experience: Division 1 Fastpitch Softball player at San Jose State. Degree: B.S in Marketing and Advertising Certifications: Certified Level 1 CrossFit Trainer Interests: She loves the way the brain works and how personalities and attitude can create a warrior of an athlete that will always persevere and make success for themselves. While she is not a certified nutritionist she studies and practices the Paleo diet and Zone eating. Quirk: I am an avid archer and hunter. Yup, it's true. I have shot archery since I could walk, and hunted with my Dad since I was born. I also have a sister (Cheridan Hawkins) who is a stud pitcher for the Oregon Ducks Softball Team and is on the Junior Olympic Team. My youngest sister Charli Hawkins trains with me at CrossFit and is also a catcher on the 12U California Grapettes. Follow Natasha on Twitter: @NatashaBHawkins

  • leslierwood

    don’s use iceberg!! Use boston leaf lettuce. It’s already curled a bit. Pull the leaves off one by one, soak them in water and a little vinegar, drain them (well) on a cotton towel, and you have perfect wraps!!

    • BuildingaBetterAthlete

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      leslierwood

      don’s use iceberg!! Use boston leaf lettuce. It’s already curled a bit. Pull the leaves off one by one, soak them in water and a little vinegar, drain them (well) on a cotton towel, and you have perfect wraps!!

      5:26 p.m., Monday May 27

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      • BuildingaBetterAthlete

        Thanks for the tip, I will give boston leaf lettuce a try. Where do you normally buy it?