Zesty Bison Burgers with Creamy Spicy Aioli
Transform your classic burger experience with this gourmet twist on bison burgers, featuring a spicy aioli that's bursting with flavor while remaining paleo-friendly. Made with lean bison meat, these burgers are not only lower in fat but also packed with nutrients. Instead of traditional buns, enjoy your burger wrapped in crisp iceberg lettuce, making it a refreshing and satisfying meal. Pair it with crunchy kale chips for a delightful crunch and a side that's rich in vitamins. Perfect for a quick weeknight dinner or a weekend barbecue, this dish will satisfy your cravings without compromising your dietary goals.
4
Servings
300
Calories
17
Ingredients
Ingredients
Coconut oil
1 teaspoon (Melted)
Minced onion
1/2 cup (Chopped)
Garlic cloves
4 (Minced)
Ground bison meat
1 lb (Raw)
Tomato paste
1 teaspoon (Prepared)
Ground cumin
1/4 teaspoon (Ground)
Sea salt
1/4 teaspoon (To taste)
Ground black pepper
1 pinch (To taste)
Cayenne pepper
1 pinch (To taste)
Dijon mustard
1/2 teaspoon (Prepared)
Egg yolk
1 (Raw)
Canola oil
2 tablespoons (Oil)
Olive oil
2 tablespoons (Oil)
Lemon juice
1 teaspoon (Freshly squeezed)
Iceberg lettuce leaves
4 (Whole)
Small tomatoes
2 (Sliced into 1/4-inch rounds)
Small red onion
1/8 (Shaved)
Instructions
1
1. Start by heating the coconut oil in a large nonstick skillet over medium heat. Add minced onions and garlic, cooking while stirring occasionally until they become translucent (about 3 to 4 minutes). Remove from heat and let cool for 5 minutes.
2
2. In a large bowl, combine the cooled onion-garlic mixture with ground bison, tomato paste, cumin, sea salt, black pepper, and cayenne pepper. Mix well until thoroughly combined.
3
3. Shape the mixture into four evenly sized burger patties, each about 1 inch thick.
4
4. Return the skillet to high heat and carefully add the burger patties. Cook them for about 5 to 6 minutes on each side or until the internal temperature reaches 160°F. Once done, remove from the skillet and let the burgers rest for 3 to 5 minutes.
5
5. Meanwhile, prepare the spicy aioli. In a small bowl, whisk together Dijon mustard, tomato paste, egg yolk, and minced garlic until well combined. Gradually add in the canola and olive oils while whisking continuously until the mixture thickens and becomes glossy. Finally, stir in the lemon juice along with cayenne pepper and sea salt to taste.
6
6. To assemble, take a lettuce leaf and place one burger patty in the center. Top with tomato slices, shaved red onion, and a generous dollop of spicy aioli. Wrap the lettuce around the burger and serve immediately with a side of crispy kale chips.
7
7. Cook's Note: If you're concerned about salmonella, substitute the egg yolk and oils with store-bought canola mayonnaise for a safer alternative.
Nutrition Information
20g
Fat
6g
Carbs
24g
Protein
2g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein in the Zesty Bison Burgers?
The primary protein is lean ground bison meat, which is lower in fat and highly nutrient-dense.
Is this bison burger recipe Paleo-friendly?
Yes, the recipe is paleo-friendly as it uses whole food ingredients and replaces traditional buns with lettuce wraps.
How many calories are in one serving of these burgers?
Each serving contains approximately 300 calories.
What are the macronutrient values for this dish?
Each serving provides 24g of protein, 20g of fat, 6g of carbohydrates, and 2g of fiber.
How do I make the bison patties?
Combine ground bison with sautéed onions, garlic, tomato paste, cumin, sea salt, black pepper, and cayenne pepper, then shape into four 1-inch thick patties.
What is the recommended internal temperature for cooking bison burgers?
The burgers should be cooked until the internal temperature reaches 160°F.
How long should I cook the patties on each side?
Cook the patties for about 5 to 6 minutes on each side over high heat.
Should the bison burgers rest after cooking?
Yes, let the burgers rest for 3 to 5 minutes after removing them from the skillet to ensure they stay juicy.
What ingredients are in the creamy spicy aioli?
The aioli is made from Dijon mustard, tomato paste, egg yolk, minced garlic, canola oil, olive oil, lemon juice, cayenne pepper, and sea salt.
What can I use instead of raw egg yolk in the aioli?
You can substitute the egg yolk and oils with store-bought canola mayonnaise as a safer alternative if you are concerned about salmonella.
How is the aioli prepared?
Whisk mustard, tomato paste, yolk, and garlic, then gradually add oils while whisking continuously until the mixture thickens and becomes glossy.
What type of lettuce is best for wrapping these burgers?
The recipe specifically calls for crisp iceberg lettuce leaves for the wrap.
What toppings are suggested for the bison burger?
Suggested toppings include tomato slices, shaved red onion, and a generous dollom of the prepared spicy aioli.
What side dish is recommended to pair with this meal?
Crispy kale chips are the recommended side dish for an extra crunch and added vitamins.
Is this recipe gluten-free?
Yes, it is naturally gluten-free because it uses lettuce wraps instead of wheat buns and contains no glutenous binders.
How many servings does this recipe yield?
This recipe yields 4 servings.
What kind of oil is used for the aromatics?
One teaspoon of melted coconut oil is used to sauté the onions and garlic.
How long do I sauté the onions and garlic?
They should be cooked for about 3 to 4 minutes until they become translucent.
Why let the onion and garlic cool before adding to the meat?
Cooling for 5 minutes prevents the heat from the aromatics from partially cooking the raw bison meat during mixing.
What gives the burger its 'zesty' flavor?
The zestiness comes from a combination of tomato paste, cumin, and cayenne pepper in the burger patty.
How much ground bison is required?
The recipe requires 1 lb of raw ground bison meat.
What spices are needed for the patty mixture?
You will need ground cumin, sea salt, black pepper, and cayenne pepper.
Is there any sugar in this recipe?
The provided nutritional information indicates the sugar content is negligible or null.
How should the red onion be prepared for topping?
The red onion should be shaved into thin pieces.
How should the tomatoes be sliced?
The tomatoes should be sliced into 1/4-inch rounds.
What type of mustard is used in the aioli?
The recipe calls for 1/2 teaspoon of prepared Dijon mustard.
Is bison lower in cholesterol than beef?
Bison is generally a leaner meat, which often makes it a preferred choice for heart-healthy diets compared to high-fat beef cuts.
Can I cook these burgers on a barbecue?
Yes, while the instructions specify a skillet, these bison burgers are also perfect for a weekend barbecue.
How do you assemble the final burger?
Place a patty in the center of a lettuce leaf, add tomato and onion, top with aioli, and wrap the lettuce around the burger.
Is the aioli recipe dairy-free?
Yes, it uses egg yolk and oil for emulsion rather than cream or yogurt, making it dairy-free.