My love for bison started at the age of 25 when I worked at the first Ted’s Montana Grill in Denver, CO. Although I was not much of a server, what I lacked in skill I tried to make up for in charm–at least that’s what I told myself. I guess my manager agreed because I was eventually chosen to be Ted Turner’s server when he came in one day to order his favorite bison short rib dish!
While I can’t say that I’d go to Ted’s Montana Grill anymore (sorry Ted), I do love a juicy bison burger, sans bun of course.
With all the work we’ve been doing to create Conscious Cleanse-friendly menu items at Zeal–Food for Enthusiasts, we’ve been thinking a lot about our “meat lovers” and realized a bison burger was a must.
And so the Bunless Bison Burger was born. We hope you enjoy! I’ll be as bold to say that they even rival Ted’s famous patties.
What do you think? Do you love bison? Are you a Conscious Cleanse “meat lover”? If you want more recipes like this one, be sure to leave us a comment below.
With grass-fed bison love,
Bunless Bison Burgers
Yields: 4 burgers
- 1 pound grass-fed ground bison
- 4 TB fermented veggie blend of your choice (we used Ozuke’s Ruby Calendula)
- 2 cups sprouts or microgreens
- 1 TB olive oil
- 1 avocado, sliced
- 1 clove garlic, minced
- Pinch sea salt, for bison and microgreens
- Pinch freshly ground pepper, for bison and microgreens
In a bowl, use your hands to combine, bison, garlic, sea salt and pepper. Form mixture into four (3 oz.) patties. Grill to medium rare or as preferred. In a small bowl, combine olive oil, sea salt and pepper. Toss sprouts with olive oil mixture. Top burgers with 1 TB. of fermented veggies, a handful of sprouts, and 2 slices of avocado. Enjoy!