Rosemary Olive Buffalo Burgers [Low Carb] [Paleo]

Burgers:

1 lb ground bison (local if possible)

1 T. extra virgin olive oil (since grass fed meat is very lean)

1/4 c. pimento-stuffed olives

2 large jalapeños with seeds, sliced

3 sundried tomatoes, chopped

1 free range egg (optional- it holds together fine without egg or gf breadcrumbs)





Seasonings:

sea salt and pepper

2 T. crushed red pepper

1 T. garlic powder

a few cloves of fresh garlic, minced

dried rosemary

dash tarragon



Sides (Optional):

fresh sliced tomato

fresh collard leaves for "bun"

cayenne-spiced sauteed chopped celery

To make burgers:

Slice the peppers and chop the sundried tomatoes. I used kitchen shears to chop my tomatoes. Mix fresh or defrosted meat, the minced garlic, seasonings, olive oil, peppers, tomatoes, and egg (if the egg is included). Pat meat mixture into 4-6 patties and grill 3-5 minutes. Remember that grass fed buffalo meat is very lean and requires significantly less cooking time than normal meat; keep a close eye on it. These cook great on the grill or in a pan with a lid for quicker cooking. If you like your burgers medium or rare as I do, then pay special attention to cooking time and remove burgers when they are still raw inside - they will continue to cook afterwards.



Serve with sides of your choice.

Serves: 4-6