If you like your meat, try bison. They were once found everywhere in North America, now considered rare but getting-popular kind of meat. Bison is leaner than beef, will not come from a caged, mistreated, antibiotics-treated animal and is lighter in taste, texture and digestion than beef. Experiment with herbs and spices, you can’t really go wrong; you tend to lose more from playing safe and making them bland and boring. This is when people pour sodium-overloaded sauces on their meat. A flavorful burger needs no sauce.

Bison Burgers
Prep time
Cook time
Total time
Serves: 8
  • 1 lb ground bison meat (be sure you trust the store)
  • 1 red onion
  • 2 cloves of garlic
  • ½ bunch of parsley or coriander, chopped finely
  • 2 tbsp Worcestershire sauce
  • 2 tbsp soy sauce (or coconut aminos if you are off soy)
  • ½ tsp chili flakes
  • pepper
  • 2 tbsp olive or coconut oil
How To Make
  1. Heat up the oven to medium-high temperature.
  2. Sauté onion in olive/coconut oil till brown in color.
  3. Combine bison meat with onions and all the other ingredients.
  4. Use your hand to mix, lick your finger to check if you want to add more spice, herbs or salt.
  5. Make patties to whatever shapes you desire.
  6. Place them on an oven rack so fat can drip away below the rack. (Make sure you have a tray to catch the fat!)
  7. Grill/bake for 15 min or so.
  8. You know they are ready when you poke the patty and no clear liquid is coming out. Don’t overcook as then they will get hard.
Serve on burger buns or without, and with a salad. Can be frozen.