The bison burger was one of the first Paleo dinners I ever made.
I buy my frozen patties at Fortinos (they’ve been half price for about 2 weeks now) and I did see them fresh at Whole Foods…but they wanted $13 for 2. I’m sure they were grass-fed organic…but really?
Anyway…Mike also loves this dish. Last night he proclaimed that he had a, “very happy belly,” after hoovering back his plate.
And the egg secret? Genius! I wish I could remember where I found the trick and give them kudos. Without further ado, here are
I always make 4 for the 2 of us. Adjust ingredients as required
4 portobello mushroom caps with stems removed
4 bison burger patties
4 slices of tomato
6 moderately thick slices of onion
fresh black pepper
1-2 tbsp ghee
1-2 tbsp dijon mustard
Place mushroom caps cut side down on cookie sheet.
Bake at 350F for 15-20. You do not need to add any oil to the sheet.
In a large skillet, start frying your burgers.
Slice the onions (I use a mandolin I bought at Kitchen Stuff Plus for $10) and tomatoes.
In another skillet, melt the ghee (once you are close to serving)
Take two of your onion slices and separate out the largest rings.
Place those rings in the second skillet. Crack your eggs into those rings. I KNOW! Genius!!! The onion rings keep the eggs in perfect shape. (You can buy rings at fancy kitchen stores…but this is way tastier and cheaper)
Assemble the other parts of the burger while the eggs are frying (you can add black pepper to the eggs if you like)
The mushroom cap goes on the bottom followed by the onion and tomato.
Dab on some dijon mustard and top with the fried egg.
With the extra onion rings I had leftover from the eggs, I just added some more ghee to the egg skillet and fried them up quickly. Instant side dish. Boom.
Eat. You’re welcome.