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: 6burgers
Author: Kimberly Lord Stewart
Ingredients
Korean Paleo BBQ Sauce:
½ cupcoconut aminos or Bragg’s vegan amino acids
1/3large apple, peeled
½banana
3dried prunes, pitted
1tablespooncoconut sugar
1teaspoonsesame oil
1garlic clove, peeled
Dash Five Spice powder
1tablespoonfresh ginger
1teaspoonSriracha
Bison Burgers:
2poundsground bison, made into 6 burgers
Salt and pepper
4tablespoonscoconut oil, divided
1-2large sweet potatoes, washed and sliced into 6 ½-inch slices
3avocados, cut in half and pitted
2limes, 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.