Bison Burger Bowls with Special Sauce
These bison burger bowls are made with ground bison, bacon, lots of veggies, and a tasty special sauce. They're the perfect way to get your burger fix!
EQUIPMENT NEEDED
- Large pan
Ingredients
- 1 pound ground bison
- 4 strips bacon
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- ¼ teaspoon salt
- avocado
- red onion
- cherry tomatoes
- shredded lettuce
- pickle slices
Special Sauce
- ¼ cup mayo
- 1 tablespoon mustard
- 1 tablespoon ketchup
- 1 tablespoon dill relish
- 2 teaspoons white vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Add the bacon to a large pan and cook until crispy.
- Once the bacon is done remove it from the pan to cool.
- To the same pan, add the ground bison and cook for about 5 minutes, add the salt, pepper, and garlic powder and continue cooking until the meat has browned. About another 3-5 minutes.
- While the meat is cooking add all the sauce ingredients to a small bowl and stir together, also, cut up all your burger bowl toppings.
- Once the meat is done add, lettuce to a bowl, top with your veggies, and drizzle some sauce on top.
Notes
Substitutions
Bison- Ground beef, ground turkey, or ground chicken would work if you don't have ground bison.
Red onion- White or yellow onions will also work in this recipe.
Cherry tomatoes- You can also use grape tomatoes, aroma tomatoes, or beef steak.
Lettuce- I like to buy spring mix but you can use shredded lettuce, spinach, or kale.
Pickles- I love dill pickle slices in this recipe but you can use whatever kind of pickles you like.
Bacon- I use sugar free bacon from Applegate to keep this recipe Whole30 and Paleo but you can use any kind of bacon or turkey bacon in this recipe.
White vinegar- You can use apple cider vinegar instead.
Tips
You can make burger patties instead if not everyone in the family wants a bowl. Just cut your patty into pieces and add them to your bowl!
Storing and reheating
You can store any leftovers in an airtight container for up to 5 days.
Reheating these bowls can be tricky because of all the cold veggie toppings on them. I would recommend eating it cold that way the veggies, like shredded lettuce, don't get soggy and wilted.
Nutrition
Calories: 283kcalCarbohydrates: 3gProtein: 23gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 69mgSodium: 577mgPotassium: 406mgFiber: 0.4gSugar: 1gVitamin A: 49IUVitamin C: 1mgCalcium: 19mgIron: 3mg
*nutrition information is an approximate
Share this recipe on Facebook Did you make this recipe?be sure to tag @kaleenas.kitchen and hashtag #kaleenaskitchen
