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How this works
Servings: 6 burgers
Ingredients
Korean Paleo BBQ Sauce:
- ½ cup coconut aminos or Bragg’s vegan amino acids
- 1/3 large apple, peeled
- ½ banana
- 3 dried prunes, pitted
- 1 tablespoon coconut sugar
- 1 teaspoon sesame oil
- 1 garlic clove, peeled
- Dash Five Spice powder
- 1 tablespoon fresh ginger
- 1 teaspoon Sriracha
Bison Burgers:
- 2 pounds ground bison, made into 6 burgers
- Salt and pepper
- 4 tablespoons coconut oil, divided
- 1-2 large sweet potatoes, washed and sliced into 6 ½-inch slices
- 3 avocados, cut in half and pitted
- 2 limes, juiced
- Salt and pepper
- Lettuce leaf for serving
Instructions
- Blend all BBQ sauce ingredients into a puree. Keep refrigerated.
- Season burgers with salt and pepper. Brush sweet potato and avocado slices with oil 2 tablespoons. Season with salt and pepper.
- Brush grill grates with remaining oil. Place sweet potatoes over a medium-hot grill. Grill 8–10 minutes, until soft inside.
- Meanwhile, grill burgers 3–4 minutes on each side. Do not overcook; bison is a less- fatty meat than ground beef and will dry out. During the last half of burger cooking time, place avocado cut-side down on the grill.
- Scoop out warm avocado from skins. Mash and add lime juice; combine well.
- To serve, place each burger on a lettuce leaf. Spoon BBQ sauce over each burger, top with sweet potatoes and a dollop of grilled avocado.
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