Servings: Makes 6 – burgers
Ingredients:
- 1 ¼ pounds ground bison (buffalo)
- 2 Tbsp finely chopped fresh sage
- 4 Tbsp. finely chopped parsley
- ½ cup shredded onions (finely chopped)
- Pinch of chipotle seasoning
- 1 Tbsp Worcestershire sauce
- 1 Tbsp. gluten free tamari
- 1 teaspoons salt
- 2 teaspoons black pepper
- 1 red onion
- 2 Tbsp vegetable oil
- Butter leaf lettuce for garnish
- 1 cup sliced red onion
- 1-2 vine ripe tomatoes
- ½ cup of prepared chipotle mayonnaise
Preparation:
Finely chop the white onions, parsley and sage, use your (clean) hands or fork to gently mix them in with the bison burger meat, and add everything else. Do not overwork the meat; it will result in a tough burger. Gently fold the onions, sage, salt and pepper into bison burger mixed well.
Form patties with the meat, about 1/4 of a pound of meat per patty.
Grill or sauté the burgers on medium heat, about 5- minutes per side, less or more depending on the thickness of the burger and the heat of the pan/grill, or until the internal temperature is 140°F for medium rare, or 160°F for well done.
A note on internal temperature, if you are getting the ground meat from a source you trust (I got ours from Whole Foods) that does their own grinding on site, or you grind your own meat, you can safely cook the burgers rare or medium rare. Otherwise you’ll want to cook the burgers until well done. Don’t press on your burgers while cooking, and keep the flipping to a minimum. Let the burgers rest about 5 minutes before serving.
While the burgers are cooking slice red onion in half and slice in rounds. Sauté the onions on medium in a bit of walnut or coconut oil till translucent sprinkle with a bit of pepper and salt set aside to garnish burgers.
Slice tomatoes in rounds set aside for garnish. Top burger with garnish and add chipotle mayonnaise and enjoy with gluten free low carb bun or lettuce wrap. You can be very creative and add cooked mushrooms, bell pepper or a dollop of goat cheese.