ROOTS RECIPES: Bison Burgers with Garlic & Thyme
A super simple, minimal ingredient burger recipe cooked right in the oven!
Sometimes, the craving for a nice, juicy burger is so strong that there is absolutely nothing else that will satisfy. The thought of ordering takeout falls short when your eating standards are high. A seed-oil-free, 100% grass-fed/finished, gut-friendly, flavorful meal can be hard to find unless you’re the one who cooks it. But if you’re anything like us, you would agree that there really is nothing quite like making dinner at home with super fresh, trustworthy ingredients that you are proud of.
This recipe is simple, healthy, relatively quick, and superior to anything you could order at a restaurant. It only requires a few dried herbs and some fresh garlic and onion. You don’t even need a grill, because this is all done in the oven! Cooking times can vary based upon your desired cook temp (rare, medium, well done, etc), but the recipe is completely in your control. You can have fun with the type of cheese you use, what sort of bun (or no bun) you want, and any exciting toppings you want to add. On the other hand, the garlic and herbs impart such rich flavor that you can leave it plain and eat it as is.
We used Force of Nature regenerative bison ancestral blend due to the high nutrient profile of the ground bison mixed with bison liver and heart. There is no doubt that organ meats are a nutrient power-house and are one of the most nutrient-dense foods on the planet. Organ meats provide an excellent, bioavailable source of protein, iron, copper, zinc, B vitamins, CoQ10, Vitamins A and E, and more.
With this blend, you hardly taste the organ meats at all and the lean nature of the bison is complemented well by the rich, buttery Manchego or cheddar cheese and soft, tangy sourdough bread.
We hope you enjoy!
Citations:
Kresser, C. (2022, October 15). Why organ meats are making a comeback. Chris Kresser. https://chriskresser.com/why-organ-meats-are-making-a-comeback/
Garlic & Thyme Ancestral Bison Burgers
Servings: 8 quarter-pound burgers
Total Prep & Cook Time: about 40 mins
Ingredients:
FOR THE BURGERS
2 pounds of ground bison (we used Force of Nature Ancestral Blend)
1 small onion, finely diced or chopped in a blender
4 cloves of garlic, diced
2 egg yolks
2 tbsp dried thyme
2 tbsp dried oregano
1 tbsp kosher salt
1 tsp black pepper
2-3 tbsp cassava flour (optional binding agent - totally okay if you omit.)
FOR THE GARNISH
choose any of the following:
1-2 slices of your favorite raw cheese (we like cheddar or Manchego)
1 piece of sourdough bread, sliced thick and cut in half for the bun
Sautéed mushrooms
Pickles
1 fried egg
Fresh herbs, like fresh thyme or chopped parsley
Etc!
DIRECTIONS:
Preheat the oven to 375 degrees Fahrenheit. Line one baking sheet with parchment paper and set aside.
In a large mixing bowl, add ground bison, egg yolks, chopped onion, garlic, dried thyme, dried oregano, kosher salt, black pepper and optional cassava flour. Using your hands, mix until well combined.
Form eight burger patties by rolling the meat mixture into eight evenly sized balls, then gently pressing them flat and round with your hands until a good burger shape is formed.
Bake in the oven for 5-7 minutes on the first side. Flip, then bake for an additional 5-7 minutes. Internal temp should read at least 165 degrees F for well done.
*Time in the oven will depend on your preference for rare, medium, or well done burgers. You can always start on the low end, then increase the time one you prob the internal temp and adjust accordingly.
If adding cheese, you can layer 1-2 slices on each burger and set the oven to broil for about 2 minutes until cheese is melted.
Garnish with your desired toppings and enjoy!
In Love & Reciprocity,
Lenny and Nicole
