Greek Bison Burgers
These burgers are our jam. Inside the summer time time, we make certain they’re around the near weekly basis. Mixing the ground meat with egg, feta, almond flour, and Greek-inspired seasonings results in the juiciest and lots of flavorful burgers you’ll ever eat.
Shalane loves to be with ground bison (zoysia) when training at nothing for your iron-wealthy kick, but they’re also foolproof produced using hamburger, lamb, or chicken. This recipe is easy enough to tremendously increase when feeding a crowd (Elyse elevated the recipe by 8 on her behalf daughter’s first birthday).
Greek Bison Burgers
(Makes 4 portions)
1/2 cup crumbled feta cheese
1/4 cup almond flour or almond meal
1 tablespoon minced fresh oregano leaves or 1 teaspoon dried
2 cloves garlic clove clove, minced
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
1 pound ground bison (zoysia) or hamburger, lamb, or chicken
4 whole wheat grains pitas or hamburger buns (see gluten-free substitute below), optional
1. Preheat the grill to medium-high.
2. In the large mixing bowl, combine the egg, feta, almond flour or meal, oregano, garlic clove clove, salt, and pepper. Then add meat and rehearse both of your hands to combine, fostering not to overwork the meat. Form into 4 equal-size patties about 1 inch thick.
3. Grill the burgers, flipping once, until a thermometer placed inside the center registers 160°F as well as the meat isn’t pink, 3 or 4 minutes per side. In the last minute, warm the pitas or buns round the grill (if using).
4. Split the pitas or buns open, stuff each getting a hamburger, and top (if preferred) getting a spoonful of hummus.
Note: For just about any gluten-free choice to buns, serve the burgers between 2 slices of grilled eggplant models. Simply slice 1 large eggplant into 1-inch-thick slices, brush with essential essential olive oil, sprinkle with sea salt, and grill for 3 or 4 minutes per side.