I have good news and I have bad news. The bad news is my BBQ is under about 4 ½ feet of snow. The good new is I have Ground BISON from The Honest Bison for Burgers! Not just any Bison, I have 100% naturally grass-fed Bison, humanely raised with no grains, no hormones and no feedlots. Are you listening yet? I joke a lot about eating goldfish crackers and treats but don’t get me wrong, I’m pretty strict with my diet and high quality meat is not only important to me, it’s the only choice. Not just the quality but how the animal was treated too. Spoiler alert, happy animals make for better tasting meat. It’s a proven fact. Grass-fed Bison is naturally a much leaner, higher protein meat, even compared to beef.

I wish I had ordered from The Honest Bison when I was distance running. I may not have looked so anemic and I may have recovered better, something to think about if you’re gearing up for any races or cross-training. I’ll shut up now…lets EAT!

INGREDIENTS I USED

– 1 LB of Ground Bison from The Honest Bison

– 3 cups of fresh Arugula

– 2 or 3 tsp Truffle oil (depending on the strength, you don’t want to overpower the Bison)

– 4 fresh organic eggs

– 5 cloves of fresh garlic

– salt + pepper

– diced red onion and Chèvre goat cheese for garnish

FOR THE BALSAMIC DRIZZLE (OPTIONAL, BUT JUST DO IT)

– 1/3 cup balsamic vinegar

– 3 tbs olive oil

– 1/4 tsp salt

– 1 1/2 tbs raspberry jam (1 tbs of agave or honey works too)

– a few dashes of garlic powder

FOR THOSE TRACKING THEIR DIET

Makes 3 burgers

Protein: 37 g

Fat: 26 g

Carbs: 6.9

Total Calories: 431

THIS IS HOW I DID IT

Preheat your oven to 425 if you’re cooking your Burgers inside. If you are cooking outside, heat your BBQ to medium high.

Saute the chopped garlic in one tbs of olive oil, butter or ghee until the garlic starts to turn golden. Remove and put into a small bowl and set aside to cool.

In a large mixing bowl, mix The Honest Bisonground Bison, 1 tsp salt, the chopped garlic plus the oil from the pan, fresh ground black pepper, 1 egg. I prefer using my hands to mix all the ingredients together.

If you’re making a balsamic reduction, heat balsamic, garlic powder, olive oil, jam or honey or agave, and salt on medium low in a sauce pan until the liquid simmers, reduce the temperature and simmer until the reduction is at the desired thickness. COOL before mixing with the arugula.

Make 3 Bison burger patties. Heat an oven safe pan on your stove top (if you are cooking inside.) I prefer a cast iron pan. Cook for 3 minutes on one side, flip and cook for another 3 minutes. Place your oven safe pan into the oven for 4-5 minutes for medium rare, 6-7 for medium.

If you are cooking outside on your BBQ skip the oven safe pan and carefully set your burgers onto your heated grill for 3 ½ – 4 minutes on each side for medium rare (trying to only flip once).

Fry 3 eggs over medium (the yolk is still runny, the white is cooked)

Once the Bison burgers are done, plate the burger with one fried egg, a scoop of the arugula mixed with balsamic reduction, Chevre and red onions. Drizzle the truffle oil over the whole thing SERVE AND ENJOY your beautiful work of art.