Blueberry BBQ Bison Burgers (AIP/Paleo)

Blueberry BBQ Bison Burgers (AIP/Paleo) are an interesting alternative to typical sliders. White sweet potato slices stand in as gluten free buns!

Bison sliders topped with zucchini slices, red onion, lettuce and blueberry BBQ sauce on white sweet potato slices
Blueberry BBQ Bison Burgers (AIP/Paleo)
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Summer is waning, y’all! I wanted to get this recipe out to you before it is completely gone, and you are no longer in the mood for burgers.

One quick disclosure: these are not really burgers, per se, but more like sliders. I couldn’t resist the alliteration! Ha!

Bison???

OK, so these are actually made with ground bison. Have you tried it? It is much like hamburger, but maybe leaner, and with a little more flavor. And why would I use it? Eh, just to be different, and maybe also to find some other nutrients to keep my body entertained.

You may be wondering where to find ground bison. It may be more readily available than you think! I found it at my regular grocery store, right next to the hamburger. They even had ground elk! You might be surprised what is available if you keep an open mind.

BBQ sauce

Don’t ask me why I decided to make a blueberry barbecue sauce. The idea came to me, so I tried it. Turns out blueberries make a nice Q sauce. My advice to you is to use as much of this on your burger as you can. Serve some at the table so that people can really slather their burgers with the stuff.

I’ve made the instructions for baking these on a roasting pan together with the “buns.” This is just for ease. If you would like to try doing them on the grill, knock yourself out! I bet they will be just as yummy. You might want to make a dimple in the center of the patties as you form them, however, so that they don’t shrink and become ball-like rather than burger-like.

Enjoy your end o’ summer. Every last bit of it. As always, I’m wishing you much love and healing!

๐Ÿ’—,

Wendi

OH!!! P.S. The cookbook 30-Minute Meals for the Paleo AIP is still on August special! That means you can get these 120 recipes for meals on the table in half and hour PLUS the Freezer Cooking cookbook for the price of one! Check it out! Here’s the link: https://bit.ly/2M22Y74 .

Blueberry BBQ Bison Burgers (AIP/Paleo)

Recipe by Wendi’s AIP Kitchen – www.wendisaipkitchen.comCourse: MainCuisine: AIP, Paleo
Servings

4

servings
Prep time

20

minutes
Cooking time

30

minutes

Blueberry BBQ Bison Burgers (AIP/Paleo) are an interesting alternative to typical sliders. White sweet potato slices stand in as gluten free buns!

Ingredients

  • For the burgers:

  • 1 lb. ground bison

  • 2 TBSP minced onion

  • 2 tsp dried thyme

  • 1 tsp dried basil

  • 1 tsp sea salt + more for sprinkling

  • 1 tsp garlic powder

  • 16 slices white sweet potato, skins on, 1/4-1/2″ thick

  • Extra virgin olive oil for brushing

  • For the sauce:

  • 1 cup blueberries, heaping, frozen or fresh

  • 2 TBSP molasses (for AIP, use blackstrap molasses )

  • 2 TBSP apple cider vinegar

  • 1/2 tsp sea salt

  • Garnishes:

  • Lettuce, raw zucchini slices, red onion, etc.

Directions

  • Preheat oven to 350 degrees F. Mix together bison meat, onion, thyme, basil, salt, and garlic powder with your hands. Form meat mixture into eight patties, and place them on one side of a roasting pan lined with parchment paper or a silicone liner.
  • Place a roasting rack on the other side of the roasting pan. Place the slices of white sweet potato on the rack. Brush the top side of each slice with olive oil.bison burgers and white sweet potato slices on a roasting pan lined with a silicone mat
  • Bake the burgers and sweet potatoes for 30 minutes. While they are baking, make the sauce. Place blueberries, molasses, vinegar, and salt in a small saucepan over medium heat. As the mixture heats, mash the berries. When the mixture is bubbling, transfer it to a blender. Process until very smooth.
  • To serve, place two slices of sweet potato on each plate with the oil side up. Layer on burger, sauce, and desired toppings. Place a slice of sweet potato oil side down on each burger, and secure with a pick. (Keep the oily part of the potato inside the burger to keep hands from getting oily!)

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