Tag Archives: bison

BLAT Bison Burger

BLAT Bison Burger

True story: I would be completely fine if I had to eat a burger every single day for the rest of my life. I feel like I say that about a lot of foods (I LOVE FOOD, OKAY?!) but I absolutely can’t get enough of a high quality, juicy burger in all forms. It’s so versatile with endless options of toppings and I love the toasty flavor of a hot, fresh-off-grill burger.

BLAT Bison Burger

BLAT Bison Burger

BLAT Bison Burger

This version of bison burger comes with everyone’s favorite combination: bacon, lettuce, avocado, and tomatoes. It sounds so simple but the flavors are definitely not! There’s saltiness and crunchiness from the bacon, creaminess from the avocado, and the refreshing taste of the tomatoes and lettuce. Honestly… it’s the perfect combo and I’m obsessed. This recipe is also RESTART sugar-detox friendly and a easy, healthy addition to a busy weeknight dinner. Hope you enjoy!

BLAT Bison Burger

BLAT Bison Burger

BLAT Bison Burger

BLAT Bison Burger
 
Prep time
Cook time
Total time
 
Serves: 4 burgers
Ingredients
  • ⅓ cup chopped bacon
  • 1 lb grass-fed bison
  • 2 garlic cloves, minced
  • 1 tsp dijon mustard
  • 1 tsp onion powder
  • ½ tsp dried oregano
  • ½ tsp sea salt
  • Freshly ground black pepper, to taste
  • 1 head of butter lettuce
  • Paleo mayonnaise
  • 1 tomato, sliced
  • 1 avocado, sliced thinly
Instructions
  1. Heat a skillet over medium heat and cook the chopped bacon until cooked through.
  2. Use a slotted spoon to transfer the cooked bacon on to a paper towel. Save the bacon grease for another use.
  3. In a large bowl, combine bacon, bison, garlic, dijon mustard, onion powder, dried oregano, salt and pepper. Mix together without overworking the meat.
  4. Divide meat into 4 equal parts an shape into patties, making a small indentation in the middle.
  5. Heat a grill to medium high heat.
  6. Place the burger patties on the grill, close the lid, and grill for 6 minutes.
  7. Flip the burgers, close the lid, and grill for 2 more minutes for medium rare, or longer if desired.
  8. Remove the burgers from the grill and let rest for 5 minutes.
  9. Place each burger on a lettuce leaf, then top with mayonnaise, tomatoes, and avocado slices. Finish off with another lettuce leaf on the top of each burger, and serve!

Paleo BLAT Bison Burger

Moroccan Meatballs with Creamy Dipping Sauce

Moroccan MeatballsHi friends! I feel like I’ve been traveling SO MUCH recently. Last weekend, C and I visited Denver and Boulder, and it was such an amazing trip. For someone who loves to hike and eat good food, they offered the best of both. I kept talking about how we would move to Boulder if it was warm all year round and if it was next to the beach. Looks like we’ll be staying in California, but nevertheless, I absolutely loved both cities. The mountains were so breathtakingly beautiful, and it was so easy for me to find gluten-free, dairy-free EVERYTHING!

As much as I enjoyed all the food and adventures, I’m so happy to be back to cuddle with my dogs and eat home-cooked meals. No matter how delicious and healthy restaurant foods are, my digestion and body work and feel so much better eating at home. And I actually thought about these meatballs while I was there!

Moroccan Meatballs

Moroccan Meatballs

Moroccan MeatballsIf you decide to make these Moroccan meatballs, it’s EXTREMELY important you make the sauce as well. I mean, the meatballs are yummy on their own, but the creamy dipping sauce seriously makes it STELLAR. I know I sound a bit dramatic (what else is new?), but I’m serious! I made extra of the sauce and ended up putting it on everything I ate until it ran out.

Also, these meatballs taste great grilled as well. I’ve cooked them both ways: on the grill and in the oven, and I think I actually like the grilled version better! Keep in mind that they may lose their round, circular shape if you do decide to grill them. If you don’t care about that like me, then this recipe is a good one enjoy at a barbecue! 

Moroccan Meatballs

Moroccan Meatballs

Moroccan Meatballs
Moroccan Meatballs with Creamy Dipping Sauce
 
Prep time
Cook time
Total time
 
Serves: about 12 meatballs
Ingredients
Dipping Sauce
  • ¼ cup paleo mayonnaise
  • 3 tbsp almond milk (or any dairy-free milk)
  • Zest and juice from ½ lemon
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • 2 tsp freshly chopped cilantro
  • 2 tsp freshly chopped parsley
  • Sea salt, to taste
Moroccan Meatballs
  • 1lb ground bison or beef
  • 1 egg
  • ¼ cup packed parsley leaves, chopped
  • 4 garlic cloves, minced
  • 1 tsp sea salt
  • 1 tsp ground cumin
  • 1 tsp ground allspice
  • ½ tsp ground coriander
  • ½ tsp chili powder
  • ¼ tsp ground cinnamon
  • ¼ tsp freshly ground black pepper
Instructions
Dipping Sauce
  1. Mix all ingredients in a small bowl.
  2. Chill until ready to use.
Moroccan Meatballs
  1. Preheat oven to 400 degrees F.
  2. Mix together all ingredients in a large bowl, combining everything evenly with your hands. Careful not to overwork the meat.
  3. Form in to 1½ inch balls.
  4. Place the meatballs on a baking sheet, then bake for 20 minutes until golden and cooked through.
  5. Serve dipping sauce on the side, or drizzled on top of the meatballs.
Notes
You can also grill these meatballs. Preheat the grill to medium high, then grill for 10-15 minutes, while turning every 2-3 minutes until they are cooked through.

Paleo Moroccan Meatballs with Creamy Dipping Sauce