Bison Burgers with Balsamic Bacon Apple Chutney (paleo)

Sage Bison Burgers with Balsamic Bacon Apple Chutney

Burger Ingredients

1lb ground bison
2 T. fresh sage or fresh rosemary, chopped
1 t. garlic powder
1 t. onion powder
salt and pepper, to taste
1-2 T. coconut oil in which to fry burgers
Chutney Ingredients
5 – 6 slices bacon, diced
1 red onion, diced
1 apple, cored and diced
2 T. balsamic vinegar
2 T. water
salt and pepper, to taste
1.  Heat large cast iron skillet over medium heat and add diced bacon.  (Tip:  it’s easiest to cut the bacon with scissors in pieces approx. one square in. in size).  Cook bacon until completely cooked, then remove cooked bacon with a slotted spoon and place cooked bacon on a paper towel-covered plate, leaving approx. 2 T. bacon fat in skillet.
2.  Then add diced onion to the hot skillet and cook until transclucent.
3.  Next, add diced apple to mixture in skillet and cover, cooking an additional four to five minutes.
4.  To mixture in skillet, add balsamic vinegar and salt, thoroughly mixing to completely incorporate.
While chutney is finishing cooking in skillet, mix burger ingredients together in a separate bowl.
5.  Divide burger mixture into four burger patties.  Add the coconut oil to skillet and warm.  Add burgers to heated oil in skillet and cook until internal temperature of bison burgers reads 160F on digital thermometer.  (Hint:  because bison is such a lean meat, these cook fast.  That’s why I swear by my Thermopen to quickly and accurately check the temperature.  Place chutney on top of burgers and enjoy.
As modified from  (last visited June 5, 2014).

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