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Greek bison burgers are packed with lean ingredients and tons of nutrients.



 By JULIE BRINKLEY

 

These delicious Greek bison burgers are fueling our bodies in preparation to run the Houston Marathon next week.

 

This recipe is inspired by Run Fast, Eat Slow and includes lean ingredients and tons of nutrients.

 

Click here to watch a video on how to make it.



WHAT YOU NEED

 

One egg

 

1/2 cup crumbled feta cheese

 

1/4 cup almond flour or almond milk

 

1 tbsp minced fresh oregano leaves or 1 tsp dry

 

2 minced garlic cloves

 

1/4 tsp sea salt

 


1/4 tsp freshly ground black pepper

 

1 pound ground bison, ground beef, lamb or turkey

 

4 whole wheat pitas or hamburger buns

 

Veggies such as arugula, bell pepper and cucumber

 

HOW TO MAKE IT

 

Preheat skillet medium-high heat.

 

In large mixing bowl, combine egg, feta, almond flour, oregano, garlic, salt and pepper.

 

Add meat and use your hands to combine, being careful not to overwork the meat into four equal patties about 1-inch thick.

 

Cook patties, then assemble burgers and top with desired toppings like avocado cream or hummus. 

 


YOGURT DRESSING

 

½ cup whole milk yogurt

 

3 tablespoons minced

 

Shallots

 

2 tbsp extra-virgin olive oil

 

1 tbsp apple cider vinegar


¾ tsp fine sea salt

 

¼ tsp ground black pepper



PURPLE CABBAGE SLAW

 

5 cups thinly sliced red/purple cabbage (remove core)

 

½ cup cilantro leaves, chopped (optional)

 

In salad bowl, whisk yogurt, shallots, oil, vinegar, salt and pepper.

 

Add the cabbage and cilantro and toss to combine.

 

Refrigerate for at least 1 hour prior to serving.

 

Store leftovers in an airtight container in the fridge for up to 5 days.



 

 

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