Serves 4

  • 1 pound ground bison
  • 1/4 cup tri-color bell peppers, diced
  • 1/4 cup yellow onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons grapeseed oil, divided
  • 1 tablespoon parsley, minced
  • salt and pepper to taste
  • 8 Portobello mushrooms, washed and stems removed
  1. In a small sauté pan, sauté peppers and onions in 1 tablespoon of olive oil until translucent/soft. Add garlic the last minute of cooking. Let cool.
  2. In a large mixing bowl, combine the ground bison, onions, peppers, garlic, parsley, salt and pepper.
  3. Shape into 4 burgers. Place on a plate in the fridge for 30 minutes to set.
  4. Rub the rest of the grasped oil on the Portobella mushrooms and season with salt and pepper on both sides.
  5. Heat a grill and cook the bison burgers until the internal temperature reaches 165 degrees. In addition, grill the Portobello mushrooms on each side.
  6. Serve each bison burger in between to Portobello mushrooms slices as the bun.