Creamy Bison Burgers
Crazy hectic weeknights, meet your match—this dinner comes together in mere minutes. And with ground bison no less, that's lower in saturated fat than beef?! It's all too much. Whole 30 never tasted so good.
Makes 4 servings
Makes 4 servings
What you need
1 pound ground bison
1/3 cup Tessemae’s Matty’s BBQ Sauce
Coarse salt and freshly ground black pepper
1 tablespoon ghee or grass-fed butter
6 ounces green beans, trimmed and cut into 1-inch pieces
2 romaine hearts, trimmed and cut crosswise into 1/2-inch strips.
1 seedless cucumber, chopped
1 avocado, diced
1/3 cup Tessemae’s Creamy Ranch
romaine lettuce leaves, for serving
What you do
- Stir together ground bison and Matty’s BBQ Sauce and form into 4 patties. Sprinkle patties with salt and pepper.
- Heat a large cast iron over medium-high heat and add ghee to pan. Add burgers to pan and cook until browned, about 3-4 minutes per side for medium. Remove burgers from pan and set aside.
- While burgers are cooking, bring a small pot of salted water to a boil. Add green beans to pot and cook 2 minutes, Drain and rinse under cold water to stop cooking.
- Add green beans to large serving bowl with lettuce, cucumber and avocado. Drizzle with Creamy Ranch.
- Serve salad alongside burgers, using lettuce leaves as buns.
More Whole 30 Recipes with this Product:
Slow Cooker BBQ Braised Short Ribs
