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
- 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.
- In a large mixing bowl, combine the ground bison, onions, peppers, garlic, parsley, salt and pepper.
- Shape into 4 burgers. Place on a plate in the fridge for 30 minutes to set.
- Rub the rest of the grasped oil on the Portobella mushrooms and season with salt and pepper on both sides.
- Heat a grill and cook the bison burgers until the internal temperature reaches 165 degrees. In addition, grill the Portobello mushrooms on each side.
- Serve each bison burger in between to Portobello mushrooms slices as the bun.