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Stacked Korean Paleo Barbecue Sauce Bison Burgers

Every great burger needs a spicy sauce to punch up the flavor.
Course: Entree
Keyword: barbecue, barbecue sauce, bison, bison burgers, five spices, ginger, korean, korean barbecue, paleo, sriracha
Servings: 6 burgers
Author: Kimberly Lord Stewart


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


  • 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.