In this newsletter I have jammed in as many recipes as possible. I've included 3 bison burger recipes that will rock your world, summer salads to use the seasonal produce and a great way to use up excess zucchini's in the best (gluten/dairy/sugar-free) zucchini muffins ever.
Best Ever Burger Recipe
- 2 pounds ground bison or chuck
- ½ cup crushed saltine crackers or Panko breadcrumbs (or rice crisps if you need to avoid wheat)
- 1 large egg
- 2 tablespoons Worcestershire sauce
- 2 tablespoons milk
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- Set out a large mixing bowl. Add in the ground bison or beef, crushed crackers (or rice crisps), egg, Worcestershire sauce, milk, salt, garlic powder, onion powder, and pepper. Mix by hand until the meat mixture is smooth, but stop once the mixture looks even. (Overmixing can create a dense heavy texture.)
- Press the meat down in the bowl, into an even disk. Use a knife to cut and divide the hamburger patty mixture into 6 - 1/3 pound grill or skillet patties, or 12 thin griddle patties.
- Set out a baking sheet, lined with wax paper or foil, to hold the patties. One at a time, gather the patty mix and press firmly into patties. Shape them just slightly larger than the buns you plan to use, to account for shrinkage during cooking. Set the patties on the baking sheet. Use a spoon to press a dent in the center of each patty so they don't puff up as they cook. If you need to stack the patties separate them with a sheet of wax paper.
- Preheat the grill or a skillet to medium heat. (Approximately 350-400 degrees F.)
- For thick patties: Grill or fry the patties for 3-4 minutes per side.
- For thin patties: Cook on the griddle for 2 minutes per side.
- Stack the hot patties on hamburgers buns, and top with your favorite hamburgers toppings. Serve warm.
Homemade hamburger patties will keep well tightly wrapped in plastic wrap or in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months.
If you substitute regular dried breadcrumbs for the crackers or panko, reduce to 1/4 cup. They are denser and will create a "meatloaf texture" if you add the regular amount.
Best Best Burger Recipe
- 1 ½ pounds lean ground bison or beef
- ½ onion, finely chopped
- ½ cup shredded Colby Jack or Cheddar cheese (omit if unable to eat dairy)
- 1 (1 ounce) envelope dry onion soup mix
- 1 egg
- 1 clove garlic, minced
- 1 tablespoon garlic powder
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon crushed dried rosemary
- salt and pepper to taste
- Preheat a grill on high heat.
- Mix together ground bison or beef, onion, cheese (optional), onion soup mix, egg, garlic, garlic powder, soy sauce, Worcestershire sauce, parsley, basil, oregano, rosemary, salt, and pepper in a large bowl. Use your hands to form 4 patties.
- Cook patties on the preheated grill until well-done, about 5 minutes per side.
Spicy Cowboy Bacon Burgers
- 2 pounds ground bison or beed
- 8 ounce thick sliced bacon, diced
- 1-3 whole fresh jalapeños, grated
- 1 tablespoon steak seasoning
- 8 whole buns
- 8 slices extra sharp cheddar
- ½ cup barbecue sauce
- 1 cup sliced onions
- 8 leaves butter lettuce
- 8-16 slices tomato
- 1 cup sliced dill pickles
- Preheat the grill to medium heat. Set out a large bowl. Add the ground beef, diced bacon, grated jalapeños, and steak seasoning. Mix by hand until well combined.
- Divide the meat mixture into 8 equal portions. Press each portion into a patty slightly wider than the buns.
- Place the patties on the grill. Cook for 5-6 minutes per side. The insides can be slightly pink in the middle, but not medium-rare because of the bacon. The moment the burgers come off the grill, place a slice of cheese over the top of each patty, so they start to melt.
- Stack the burgers on the buns with lettuce, tomato slices, pickles, barbecue sauce, and fried onions on top. Serve warm.
Green Bean Salad with Basil, Balsamic, and Parmesan
- Soak the onions:
Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
- Blanch the green beans:
Bring a large pot of salted water to a boil (2 tablespoons of salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp.
Fresh young beans should cook quickly. Older, tougher beans may take longer.
- Shock in ice water:
While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking.
Drain the green beans and the red onions.
- Toss with red onion, balsamic, and Parmesan:
Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.
Chill until ready to serve.
Gluten Free, Sugar Free AND Dairy Free Zucchini Muffins
- 2 cups shredded zucchini
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup honey or maple syrup
- ¼ cup coconut oil
- 2 cups gluten free flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- Put the first five ingredients in a bowl and stir together.
- Put the next five ingredients in a separate bowl and mix together.
- Add the dry ingredients to the wet ingredients and mix well.
- Fill 12 greased muffins tins evenly and bake at 350 degrees for 20 to 25 minutes.
Spiralized Veggie Noodles with Cashew Sauce
This recipe bridges the gap between “salad” and “noodle bowl” by taking colorful, fresh vegetables and spiralizing them into noodle shapes. Topped with a nutty cashew sauce, this recipe is a fresh, summery take on a noodle bowl that takes advantage of the bounty of vegetables available in the summer!
Makes 3 servings
- 1 zucchini (medium)
- 1 carrot (large, peeled)
- 1 red bell pepper (thinly sliced)
- 1 1/2 cups purple cabbage (thinly sliced)
- 1/4 cup cashew butter
- 2 tbsp filtered water
- 2 tbsp lime Juice
- 1 tbsp coconut aminos
- 1 garlic (clove, minced)
- 1 tsp ginger (minced)
- 3 tbsp hemp seeds
- Spiralize the zucchini and the carrot and transfer to a large mixing bowl with the bell pepper and cabbage. If you do not have a spiralizer, use a box grater or vegetable peeler instead.
- Mix the cashew butter, water, lime juice, coconut aminos, garlic, and ginger in a mixing bowl. Mix well to combine.
- To serve, toss the veggies in the peanut sauce and top with hemp seeds. Serve immediately and enjoy!
- Top this recipe with some protein to make a complete meal.
Lemon Kale Salad with Chickpeas and Avocado
Are you struggling to find an appealing way to eat a large bowl of kale? On its own, raw kale is, admittedly, not the most exciting vegetable. However, once it is dressed up with a great dressing and some toppings, such as the chickpeas and avocado included in this recipe, it can be truly delicious!
Makes 2 servings
- 4 cups kale leaves (stem removed, thinly sliced)
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1/4 tsp sea salt
- 1 3/4 cups chickpeas (cooked)
- 1 avocado (cubed)
- 1/8 tsp smoked paprika
- 2 tbsp pumpkin seeds
- Add the kale leaves to a large bowl.
- Whisk the extra virgin olive oil, lemon juice, and sea salt in a small bowl. Add the dressing to the kale and massage the kale with your hands to ensure it is evenly coated.
- Add the chickpeas and avocado to the kale and toss well. Garnish with smoked paprika and pumpkin seeds. Divide between plates and enjoy!
- Need more protein? Add slices of hard-boiled egg or chicken on top of this salad.