Dinner
Bison Burgers and Truffle Sweet Potato Fries
These juicy Bison Burgers are packed with bold, savory flavor and topped with the most delicious homemade sauce and caramelized onions. Served alongside crispy truffle sweet potato fries, it’s a wholesome, indulgent meal that satisfies without the guilt.
Bison Burgers and Truffle Sweet Potato Fries
These juicy Bison Burgers are packed with bold, savory flavor and topped with the most delicious homemade sauce and caramelized onions. Served alongside crispy truffle sweet potato fries, it’s a wholesome, indulgent meal that satisfies without the guilt.
Ingredients
Fries
- 2 sweet potatoes, cut into fries
- salt/pepper
- garlic powder
- truffle oil
- arrowroot powder
Caramelized Onions
- 2 tbsp grass fed butter
- 1 onion, thinly sliced
Sauce
- 1/2 cup mayo
- 2 tbsp sugar free ketchup
- 2 tbsp pickle juice
- 1/4 tsp garlic powder
- salt/pepper to taste
Burgers
- 1 pound ground bison
- salt/pepper to taste
- tbsp garlic powder
- tbsp GF Worcestershire
- iceburg or Romain lettuce
- crumbled bleu cheese
Instructions
- cut potatoes into fries and soak in water for 30 minutes. While this step is optional, I find it to help make your fries cook better and get crispy.
- place sweet potato fries on a sheet pan and coat with truffle oil, salt, pepper and garlic powder. Add arrowroot powder last- I do about a tbsp to evenly coat the fries. Bake at 400° for 45 minutes. Stir halfway through.
- melt butter in a pan and add sliced onions. Cook on medium low heat, stirring often until onions become brown and caramelized.
- combine all sauce ingredients in a small bowl.
- mix all burger ingredients into bison meat except lettuce and cheese. Form meat into four, evenly sized burger patties. Fry in the same pan you sauced the onions in for a few minutes on each side, until they are done at the temperature you prefer.
- serve burgers in sheets of lettuce to act as a bun. Top with onions, bleu cheese and sauce.