Bison Burgers

Ingredients

1 lb bison (preferably 85–90% lean)

2 tbsp finely diced red onion

1 clove garlic, minced

1 egg (to help bind)

1 tsp Dijon mustard

1 tsp Worcestershire sauce (check for sugar-free)

½ tsp smoked paprika

½ tsp sea salt

1 tbsp olive oil or avocado oil (for cooking)

For Assembly:

4 large lettuce leaves (Bibb or Romaine) for wraps

1 ripe avocado, sliced

4 tomato slices (optional, depending on carb count)

4 slices cooked bacon (optional but highly recommended)

fermented pickles

home made mayo

Directions

in a large bowl, combine the ground venison, diced onion, garlic, egg, mustard, Worcestershire sauce, paprika, salt, and pepper.
Gently mix until just combined — avoid overworking the meat.
Divide mixture into 4 equal portions and form into patties (about ¾ inch thick).
Place patties on a plate and refrigerate for 15–20 minutes — helps them hold their shape when cooking.
Heat olive or avocado oil in a skillet or grill pan over medium-high heat.
Cook patties for 3–4 minutes per side for medium doneness, or to your preference.
If adding cheese, place a slice on each patty in the last minute of cooking and cover to melt.
Lay out large lettuce leaves as your “bun.”
Add patty, avocado slices, bacon, tomato (if using), pickles, and mayo.
Wrap tightly and secure with a toothpick if needed.
Extra Flavor: Try topping with caramelized onions (made with butter and low-sugar balsamic vinegar).
Cheese Lovers: Use grated parmesan in the patty mix for even richer flavor.

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