Juicy Bison Burger with Roasted Pepper Aioli

Juicy Bison Burger with Roasted Pepper Aioli

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4 servings
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Prep Time

15 minutes
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Cook Time

25 minutes

Protein is absolutely essential for building strong muscles, and strong muscles are crucial for maintaining our functionality as we age. I love making these tender burgers with bison to get a good amount of protein per bite. The Roasted Pepper Aioli in this dish is so good, you’re going to want to put in on everything. 

Ingredients

Bell Pepper Aioli 

  • 1 medium bell pepper
  • 2 pasture-raised egg yolks
  • 2 teaspoons Dijon mustard 
  • 1 tablespoon balsamic vinegar
  • 4 garlic cloves
  • ½ tablespoon chipotle powder 
  • 5 cornichons or 2 tablespoons capers
  • ¼ cup olive oil 

 
Burgers

  • 1 medium red onion, quartered lengthwise   
  • 2 pounds grass-fed ground bison 
  • 1 ½  tablespoons finely chopped and blended fresh thyme, sage, rosemary 
  • 2 tablespoons onion powder 
  • 1 tablespoon sea salt 
  • Freshly ground black pepper
  • 1 head butter lettuce, leaves separated 
  • 1 avocado thinly sliced (optional)
     

Preparation

  1. Preheat a grilling pan over medium-high heat and place the red pepper to roast, turning pepper every 5 minutes for 20 minutes, to ensure even grilling on each side. Halfway through the process, add the red onions for the burgers. Grill, turning them when skin begins to char until all sides are evenly browned. 
  2. Continue with the burgers: Use a large mixing bowl, add ground bison, chopped fresh herbs, onion powder, salt, and pepper. Mix well using your hands and form 4 to 6 burger patties.
  3. When bell pepper and onions are perfectly roasted, remove from heat and start peeling the pepper skin, removing core and stem as well. 
  4. In a blender, add all of the ingredients for the bell pepper aioli, except for the olive oil, and blend. While blender is on, slowly pour olive oil in until fully smooth and incorporated. Transfer to a small serving bowl.
  5. Reuse the grill pan for patties. Turn heat to medium-high and wait until the pan is hot. Add patties and cook for 4 minutes on each side for medium doneness.
  6. Serve patties on top of butter lettuce topped with avocado slices (is using), aioli, and roasted onions.   

Preheat a grilling pan over medium-high heat and place the red pepper to roast, turning pepper every 5 minutes for 20 minutes, to ensure even grilling on each side. Halfway through the process, add the red onions for the burgers. Grill, turning them when skin begins to char until all sides are evenly browned. 

Continue with the burgers: Use a large mixing bowl, add ground bison, chopped fresh herbs, onion powder, salt, and pepper. Mix well using your hands and form 4 to 6 burger patties.

When bell pepper and onions are perfectly roasted, remove from heat and start peeling the pepper skin, removing core and stem as well. 

In a blender, add all of the ingredients for the bell pepper aioli, except for the olive oil, and blend. While blender is on, slowly pour olive oil in until fully smooth and incorporated. Transfer to a small serving bowl

Reuse the grill pan for patties. Turn heat to medium-high and wait until the pan is hot. Add patties and cook for 4 minutes on each side for medium doneness.

Serve patties on top of butter lettuce topped with avocado slices (is using), aioli, and roasted onions. 

Nutritional analysis (per serving): Calories: 608, Total Fat: 36 g, Saturated Fat: 11 g, Cholesterol: 251 mg, Fiber: 3 g, Protein: 62 g, Carbohydrates: 12 g, Sodium: 869 mg, Sugars: 4 g

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