Paleo Bison Burger

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a medium bowl, combine the ground bison with the garlic powder, onion powder, sea salt, and black pepper.

   Ca. 2 min.

   Kokkens note: Avoid overmixing the meat, as this can make the burgers tough.

2. 2

   Gently form the seasoned bison mixture into two equal-sized patties, about 1 inch thick.

   Ca. 2 min.

   Kokkens note: Make a small indentation in the center of each patty with your thumb to prevent them from bulging while cooking.

3. 3

   Heat the olive oil in a large skillet or cast-iron pan over medium-high heat.

   Ca. 2 min.

   Kokkens note: Ensure the pan is hot before adding the patties to get a good sear.

4. 4

   Carefully place the bison patties into the hot pan.

5. 5

   Cook for 4-5 minutes per side for medium-rare, or longer for your desired doneness.

   Ca. 9 min.

   Kokkens note: Bison is very lean and can dry out quickly, so avoid overcooking.

6. 6

   Remove the cooked patties from the pan and let them rest on a plate for 5 minutes.

   Ca. 5 min.

   Kokkens note: Resting allows the juices to redistribute, resulting in a more tender and flavorful burger.

7. 7

   Serve the bison burgers wrapped in large lettuce leaves with slices of tomato, red onion, avocado, and a dollop of paleo mayonnaise, if desired.

   Kokkens note: Experiment with other paleo-friendly toppings like pickles, mustard, or a fried egg.