Last night, I had an insatiable craving for bison (I know…weird, right?!?). So what’s a girl to do but make delicious, lettuce wrapped bison burgers?! This meal is sure to please any hungry carnivore!
If you haven’t tried bison or buffalo meat, you are missing out! Bison (grass-fed) is a great alternative to beef when you are looking for a lean, flavorful burger. Grass-fed bison is loaded with high quality omega-3 fatty acids and vitamin E. Grass-fed bison is also lower in fat and higher in protein than traditionally grain fed bison and ground beef! This lean, nutrient dense meat has an incredibly rich flavor that you will love!
Lettuce Wrapped Bison Burgers
- 12 oz grass-fed ground bison
- 1/2 onion, roughly chopped
- 1 jalapeño pepper (I like mine grilled, be careful to wash your hands thoroughly after handling seeds!!)
- 4 mini sweet peppers, roughly chopped
- 3/4 cup baby bella mushrooms, roughly chopped
- salt, pepper, fresh garlic to taste
- 1 teaspoon Mrs. Dash, salt-free steak seasoning
- Hydroponically grown butter lettuce leaves.
Season ground bison with salt pepper, fresh garlic and Mrs. Dash. Form bison into 2- 6 oz. patties. Roughly chop onions, peppers and mushrooms.
Heat a non-stick skillet to medium heat, add 1/2 tablespoon of olive oil or coconut oil. Add chopped onions and begin to cook at medium to medium-high heat until they begin to caramelize. Add chopped peppers and stir. When peppers begin to soften, add mushrooms. Stir and reduce heat.
While vegetables are cooking, heat a well seasoned cast iron skillet or grill pan to medium heat. When grill pan is hot, add bison patties.
**DO NOT MOVE THE PATTIES**
Cook for 5 minutes, flip patties and cook for another 5 minutes or until meat has reached desired doneness (Bison is bet served medium-rare to medium. Do not over cook bison meat, it will become dry).
Remove patties and allow to rest for 3-5 minutes before plating onto butter lettuce leaves and topping, as desired.
Nutritional Information (per 6 oz. of bison)