Garden Patch Bison and Elk Burgers

February 1, 2011 By Leanne Vogel July 22, 2015

My earphones are alive!

I have a new found respect for iPod earphones. I remembered a coworker suggesting that I put my iPhone in rice when I dropped it in my water bottle [don’t ask… I have a thing with electronics.]. So, when my iPod earphones were put through the wash on Saturday night, I decided to throw them on rice [bahaha] Well, I went to the gym this morning and they worked! I’m amazed. Way to go, Apple! In other news, I’ve updated my workouts page for this weeks’ training plan. My knee was giving me a hard time come Friday; it hurt to climb the stairs, I noticed myself limping on one side, so I decided to take things easy on the weekend. There is no sense pushing myself too hard and ending up where I was back in September. This week, we’ve increased my track intervals by 100m per rep, and cut back on my track intervals after spin class. Last weeks’ total km = 17km [10.5 miles] This weeks’ total km = 15.8km [9.8 miles] Sure, it’s less than it was last week but it will all be worth it in the end. I can feel myself getting stronger and faster with each lap I take. Giving myself 200m of recovery has worked wonders on my knee. This interval style of training is also great for anyone looking to tone up.

On with the eats…

I’ve been in such a mood for protein lately, it only made sense to make a batch of these burgers and keep them in the freezer for a quick snack. My favorite way to enjoy them: plain and eaten with my hands like a donut [minus the coffee] But, for the prettiness factor of Healthful Pursuit, I dolled up this burger with a rice wrap, spinach salad, and leftover in a jiffy bean salad.

Garden Patch Bison and Elk Burgers

Author: Leanne Vogel

Recipe type: Gluten free, Dairy free

Prep time: 15 mins

Cook time: 45 mins

Total time: 1 hour

Serves: 12 burgers

Hide as many veggies as you can in this sweet and delicious burger! Either cook these burgers and store them for lunches for the week, or prep raw burgers, freeze and grill them on the weekend.

Ingredients

1 lb grass-fed elk, ground
1 lb grass-fed bison, ground
1 cup almond flour
2 eggs
¼ cup organic ketchup
½ red onion, diced
1 red pepper, diced
½ cup parsley, chopped
½ cup apple butter barbecue sauce

Instructions

Preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat.
In a large bowl mix together [with your hands, it works better!] elk, bison, almond flour, eggs, ketchup, onion, pepper, and parsley.
Form into patties about the size of your palm, and place on the baking sheet.
Bake for 15 minutes, remove from oven and spread barbecue sauce on each burger.
Return to oven for another 30 minutes.

View Nutritional Information (once on page scroll down) What are your favorite burger toppings?

This entry was tagged: bison, burgers, elk, freezable