Bison Burger Sunny Side


Can we talk about this for a moment? The largest land animal in North America! The United States approved the designation of the American Bison as our first national mammal last spring and yesterday, November 2, 2016, it became official! It must have been a sign because I walked in for lamb and bison was available and on sale.

To be honest, I somewhat feel terrible now for eating our mammal but my goodness it was tasty. I hope you enjoy it as much as we did!

Bison Burger Sunny Side
4 patties at 6 oz each, with egg center
6 Patties at 4 oz each, without egg center

1.5 lbs of Ground Bison
1/2 tsp Thyme
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 T Coconut Aminos
4-6 Eggs

Toppings and Bottom Suggestions
Egg, if traditional burger

In a large bowl or kitchen aid, combine ground bison, thyme, garlic, onion, and coconut aminos. Using your hands, form patties using the weights above.

For sunny side burgers- use your thumb to make a dollar coin size hole in the patty rounding out the edges.

Heat a skillet or griddle over medium high heat with cooking fat. Cook one side of the burger until browned, about 5 minutes. Crack egg into center of burger and continue cooking until burger is firm enough to flip. Flip and cook for an additional 10Β minutes until bison is cooked (near 160 Β°F) and egg is “over easy/ medium”.
Bottom patty with lettuce and your favorite toppings and serve with baked potato fries or your favorite salad.



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