The other night I wanted to add a flavor twist to our usual bison burgers. I had seen a recipe for decadent bacon filled beef burgers in a magazine and I wanted to reinterprete them with about 20g less saturated fat. I found a nice compromise combining nitrate free turkey bacon with grass-fed bison. These burgers have loads of flavor, high protein and they are lean and clean.
Smoky burgers are awesome when we are in Telluride. Here I am before heading home for dinner at my favorite bookstore Between the Covers sipping Americano’s while my little guy munches pastries. This gives me a few minutes on my laptop.
Organic grass-fed bison is a delicious, full flavor, lean source of protein. I usually get mine at Whole Foods. You can also check your local butcher. Some online sources include www.grassfedtraditions.com and www.rockyplains.com.
- 2 pounds Grass-Fed Ground Bison
- 1 package (8 oz) organic nitrate free Turkey Bacon (I like Applegate Farms) diced into small pieces
- 1 teaspoon dried roasted minced Garlic (you can use a few cloves of fresh chopped garlic as well)
- Italian Parsley: use about a handful if using fresh, chopped small. A few teaspoons if using dried.
- Black Pepper
- Pinch of Salt
- Pre-heat grill medium high heat. Combine all ingredients in bowl. Shape into patties. Grill burgers for about 4 minutes each side or until meat is done to your liking.
- Bison meat is very lean so it can dry out quickly if over done.
- If you can't find ground bison you can use organic ground turkey, chicken or beef instead.
- Serve on a whole wheat bun or wrapped in a tortilla.
- If you want a high-protein lower carb Paleo choice serve with a side of veggies and some salsa or marinara.
Bison Burger Recipe Links
- Bison Burger with Cabernet Onions and Wisconsin Cheddar Handle the Heat
- Bison Burger with Cheddar and Onions The Gastronomer
- Bison Burgers with Pinot Noir Onions and Goat Cheese elly says opah!
- Grilled Bison Burgers with Chipotle Ketchup A Doctor’s Kitchen