Bison Burger Caesar Salad
Bison meat is really having its time in the spotlight right now - it has so much flavor and it's also very lean so it is a win-win! Aaron was a huge fan of the bison burger, I crumbled up his patty over some couscous and it was a hit with the little one.
Yields: 4 servings
1 lb ground bison
2 teaspoons of garlic powder
2 teaspoons of onion powder
1 tablespoon of Worcestershire sauce
Salt & pepper
2 tablespoons of avocado oil
1/2 onion, sliced into half-moons
1/2 cup of shiitake mushrooms
1 cup of premade mayonnaise (My favorite is Primal Kitchen's avocado oil mayonnaise)*
2 garlic cloves, minced
1 dash of Worcestershire sauce
1 teaspoon of dijon mustard
2 anchovies, chopped finely
Salt & pepper
1 pint of grape tomatoes, sliced lengthwise
1/2 of a hothouse cucumber, sliced into half-moons
16oz of baby spinach
In a large bowl, combine the bison meat, garlic powder, onion powder, Worcestershire sauce, and salt and pepper and form into 4 patties. Let them sit at room temperature for 30 minutes.
While the patties are coming to room temp, place a large skillet over medium heat and add 2 tbsp of avocado oil. Add onions and mushrooms and cook, stirring occasionally, until golden, 20 minutes. Add a pinch of salt and raise the heat to medium-high and allow to carmelize but not burn, stirring often for another 7 minutes. Remove veggies from the skillet and place on a plate.
Return the skillet to heat and cook the patties for 3 minutes, flip, and cook for another 3 minutes for medium-done. Work in batches as necessary. Place patties on a cutting board and let them rest for 5 minutes.
In a small bowl, combine the salad dressing ingredients and mix well.
In a large salad bowl add the spinach, tomatoes, cucumbers, caramelized onions, caramelized mushrooms, and bison burger. Top with as much dressing as you'd like and enjoy!
Tip: any dressing would work here I just happen to LOVE caesar dressing :)
*You can substitute mayonnaise with Greek yogurt to keep it leaner