As you may already know, I’m a MASSIVE fan of cooking with Bison. I find it has a richer taste than beef, and for that reason it pairs exceptionally well with smoky flavours like bacon and paprika. You’ll find them all, and more, in these delicious burgers; and best of all, you’ll have them on the table in less than 15 minutes. I served mine in my favourite lettuce leaf ‘bun’ with a fried egg and some extra crispy onions – delicious!
Bison Burgers Ingredients:
- 1tbsp coconut oil, + extra for frying
- 1 large red onion, finely diced
- 2 fat cloves of garlic, finely chopped
- 6 – 8 button mushrooms, finely diced
- 4 rashers smoked bacon, chopped
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp oregano
- Pinch of salt and pepper
- 500g bison mince
- 1 medium sweet potato, grated
- 1 egg, beaten
Bison Burgers How To:
1) Gently heat your coconut oil in a frying pan, before adding the diced red onion. Cook for 5 minutes, to soften, before adding the garlic and cooking for an extra couple of minutes.
2) Add the mushrooms and bacon to the pan and cook for a minute or so, until the mushrooms begin to reduce in size. Add the spices to the pan, and give the contents a good stir so that the flavours combine well, before transferring the contents into a large mixing bowl.
3) Add the bison, sweet potato and egg to the bowl, and mix well with your hands. Form the ingredients into 8 – 10 palm sized balls. Keep in the fridge ready for when you want to cook them.
4) When you want to cook your burgers, simply heat some coconut oil to a medium heat in a frying pan. Depending on the size of your pan, you’ll have to cook the burgers in batches – just ensure there is adequate space between each one, as they’ll get wider as you cook. Fry for 5 – 6 minutes on each side, gently pressing with the side of a spatula to iron them into a more conventional burger shape. Alternatively, they taste even better on the bbq!