What Primal, keto, or low-carb eater doesn’t love a burger? You can never have too many burger recipes in my opinion, and this bison burger makes a tender, flavorful patty topped with just enough gooey cheese to add a cloak of rich saltiness. We topped our keto bison burger with sautéed mushrooms, pungent thinly sliced red onion, a slice of bright and acidic tomato, and Primal Kitchen Spicy Ketchup. Wrap in butter lettuce leaves, and you have an all-in-one handheld dinner or lunch that’s easy to switch up according to your tastes or what you have on hand in the kitchen. Use your favorite ground meat in lieu of bison: grass-fed beef, chicken, or turkey would be great substitutes. These burgers would also be delicious with Primal Kitchen Spicy Mustard.
Time: 20 minutes
Preheat your oven to 375ºF. In a large bowl, combine the ground meat, chopped parsley, grated garlic, salt, and pepper. Form four patties and make a slight indent in the center of each of the patties. Set aside.
Melt the butter in an oven-safe pan on your stovetop over medium heat. Once melted, add the sliced mushrooms and sauté for 3–5 minutes, or until soft. Sprinkle with salt and pepper. Once soft, set aside.
Add the avocado or olive oil to the same pan and heat over medium heat. Once hot, add the patties. Sear for 1–2 minutes on both sides. Transfer the pan to the oven and continue cooking until the patties reach your desired doneness.
Add the cheddar cheese to the tops of the burgers and increase the oven temperature to 425ºF. Place the pan back into the oven for a few minutes until the cheese is melted. Remove the pan from the oven and set aside.
Build your burgers by placing 1–2 pieces of lettuce on a plate. Place the burger on top, followed by a slice of tomato, 1–2 slices of onion, ¼ of the mushrooms and a dollop of Primal Kitchen Spicy Ketchup. Top with 1–2 more lettuce slices, and enjoy.
Total Carbs: 7 grams
Net Carbs: 8 grams
Fat: 22 grams
Protein: 29 grams