Ground Bison Burger-on Ice burg Lettuce w/tomato, pickle
Side of veggies- Asparagus, Zuccini, Onion
Set oven to 415 degrees.
Cut Veggies and lay them on a cookie sheet. Drizzle with Olive Oil or spray with olive oil (I found a great olive oil sprayer at World Market- one of my favorite kitchen purchases ever). Season with your favorite spices.
Cook in oven for 20 minutes.
Form bison meat into 4oz patties and season to taste. I recommend sea salt, granulated garlic, parsley, fresh ground pepper.
Cook on medium for 8 minutes each side (or to desired done-ness. Is that even a word?)
While the burgers and veggies are cooking, pull off big sheets of ice burg lettuce to use as a wrap for the burgers and lay them on you plate. You can trim them to fit the burger if you like.
Slice tomatoes, pickles, avocado, or anything else you like on your burger and place on the lettuce.
Once the meat is cooked how you like it put it on the lettuce the same way you’d use a bun. Add your veggies. And viola!
Facts About Bison meat:
*Bison meat is low in fat, high in protein and nutrients and raised as naturally as possible.
*Buffalo meat in particular, has a full compliment of essential nutrients (amino acids, and essential fatty acids) and is one of the best and most concentrated sources of iron available – nearly 3 times as much per ounce as is found in chicken.
*Bison is higher in protein. Meat from buffalo is a highly nutrient dense food because of the high relative proportion of protein, mineral, and other nutritional components to its caloric value. Comparisons to other meat sources have also show that Bison meat has a greater concentration of iron as well as many of the essential fatty acids necessary for human well being.
*Bison ranchers don’t use antibiotics, hormones or growth stimulants of any kind in the production process. Bison meat is not mass produced. Producers believe that lots of green grass and hay along with careful care, selection and humane treatment of their buffalo produce a product that is a cut above all the rest. Call bison ranchers old fashioned and they’ll say “thanks.” It’s the all-natural advantage!
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