Bison Burgers and Beet Chips

Bison Burgers

2 lbs. ground bison

1/2 cup chopped onion

1/2 tsp. salt
1/2 tsp. ground pepper
2 tsp. steak spice (montreal or epicure)
1/3 cup almond flour
2 eggs
1/2 cup crumbled goat cheese (optional)


In a large skillet, melt 1 teaspoon of butter. Sautee chopped onion for about 5 minutes until lightly browned.  Preheat oven to 350'F.  In a large bowl, combine the bison, onion, salt, pepper, steak spice, almond flour and eggs.  Use your hands to mix together the ingredients.  Divide mixture into 8, roll each into a ball and then flatten to about 1.5 inches thick to create the patties.  Reheat the large skillet to a medium heat.  Add 2 tbsp. of butter and melt.  Place each patty into the skillet (about 3-4 at a time), brown for 3 minutes each side. Place all the patties on a baking sheet and place in the oven for 15-20 minutes until fully cooked. 

Beet Chips and Garlic Aioli

5 medium size beets

1/2 cup grapeseed oil

Salt to taste

Peel beets and slice to about 2 mm thick (use a slicer if you have one).  Heat oil in a sauce pan to medium heat. You may have to adjust the heat as you cook the beets to avoid burning them.  Cook the sliced beets in small batches.  Watch carefully and turn the slices over every minute or so.  There is a fine line between a crispy chip and a burned chip.  Once the beet slices start to change colour and curl on the edges, remove from the oil and place on some parchment paper.  Sprinkle with salt.

Garlic Aioli

1/2 cup mayonaise

1 garlic clove chopped finely

Pinch of salt and pepper

1/2 tsp dried cilantro or parsley

Chop garlic as fine as possible.  Mix mayo, garlic, salt, pepper and cilantro.  Serve as dip for the beet chips and the bison burgers.