Bison Bacon Burgers: Whole Lotta Protein!

Why do travel days always always mean sleepless nights?  The wide eyed all nighter thing happens even when I have crossed everything off my to-do list before bed (up at 3:30am.)   My son and I are traveling to Telluride later today.  Just myself and my little guy on a journey together!

My goals on our one week trip include:

Loads of cooking and testing some Fall inspired recipes.

Checking out the Fall foliage (don’t get much of that here in SoCal.) Tweets I received yesterday have confirmed that we pretty much missed the bright yellow aspens.  I guess brown leaves on the ground and snow covered peaks will have to do!

Bond with my adorable (better not be screaming the whole time!) son

Hang with the locals

Bank loads of time at my favorite bookstore Between the Covers sipping Americano’s while my little guy munches pastries

Blog, Blog, Blog…………..

Grass-Fed Bison

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.  Loads of flavor, high protein, lean and clean.

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

www.rockyplains.com

Bison Bacon Burgers

(Makes about 8-9 burgers)

2 Lbs Grass-Fed  Ground Bison

If you can’t find the Bison you can use organic ground turkey, chicken or beef instead)

1 Package (8 oz) Organic Nitrate Free Turkey Bacon (I use Applegate Farms) Diced into small pieces

1 tsp Dried Roasted Minced Garlic (you can use a few cloves of fresh chopped garlic as well)

Italian Parsley: About a handful if using fresh, chopped small. A few teaspoons if using dried.

Black Pepper

Pinch of Salt

1. Pre-heat grill medium high heat
2. Combine all ingredients in bowl
3. Shape into patties
4. Toss them on the Grill for about 4 minutes each side (remember the Bison meat is very lean so it can dry out quickly if over done)

• Serve on a whole wheat bun or wrapped in a tortilla.
• If you want a high-protein lower carb choice serve with a side of veggies and some salsa or marinara.
• I cut mine into small pieces and added it to my Miso Albondigas Soup (recipe coming soon)