We’re not vegan or gluten-free or paleo or vegetarians, nor are we allergic to dairy or nuts or wheat. I guess we’re pretty fortunate in that respect. But we do love flavourful food, so if a recipe happens to fall into any of the above categories, we’re on it!
I have a paleo cookbook that was recommended to me by a work friend (she and I tend to discuss food… a lot…). She said the recipes in the book were full of really bold, flavourful dishes: she was right! The page in the book I turn to the most is the general one for making meatballs, burgers and sausage. There are about 12 or 15 different spice combinations to give you extra-tasty meal options – flavours like Italian, Thai, Greek, Moroccan, etc.
The “general” recipe starts with a pound of meat (beef, lamb, pork, chicken, turkey… all are fair game!) and the spice mixture of choice. I decided to branch out the other day, and went for a chorizo spice. I tweaked the recipe a bit, given the spices I had on hand, and I believe the original called for pork, but we had ground bison in the fridge.
Whether you make burgers, meatballs or sausages, all freeze well, so make more than you need and have a dinner in the freezer, ready for another night!
I made slider buns, because they just taste so darned good (and they also freeze well!). You can find that recipe here, but most normal people would just go out and buy some 😉
Jonty makes a killer coleslaw, so we tend to use that as the De facto standard for things like sliders and tacos, but really, the toppings are up to you! The chorizo burgers had a good flavour – not too spicy, so if you want a bigger kick, I would boost the amount of chili flakes and chipotle powder.
If you’re looking for a boost to your standard burger, definitely give these a try!
- Serves: 10 - 12 patties
- Serving size: 1 patty
- Calories: 88
- Fat: 6.2 g
- Saturated fat: 2.6 g
- Carbohydrates: 0.6 g
- Sugar: 0.1 g
- Sodium: 217.7 mg
- Fiber: 0.2 g
- Protein: 7.2 g
- Cholesterol: 26.5 mg
- 454 g (1 lb) extra-lean ground bison
- 2 tbsp warm water
- ½ tsp cream of tartar
- ¼ tsp baking soda
- 1 clove garlic, finely chopped
- 2 tsp red wine vinegar
- 1 tsp dried red chili flakes
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp chipotle chili powder
- 1 tsp sea salt
- ¼ tsp dried oregano
- ¼ tsp dried thyme
- ⅛ tsp ground cinnamon
- ⅛ tsp fresh ground pepper
- Pre-heat the oven to 400°F.
- Mix together the warm water, cream of tartar and baking soda, and set aside.
- Mix together the garlic, red wine vinegar and spices (chili flakes through ground pepper). Place the ground bison into a large mixing bowl, add the spice mixture and mix well. Add the cream of tartar mixture and mix well (this helps to tenderize the meat). You may want to use your hands to make sure the spices are thoroughly combined.
- I placed the mixture into the fridge for about 30 minutes, to give the spices time to mingle with the beef. I also find that having a cold mixture makes it easier to form the burger patties. It's not necessary, though, so do what works for your timeline.
- Use a ¼ or ⅓ cup scoop to portion out the meat, depending on how big you want your sliders to be. Shape the bison mixture into a flattened disc, about 2 cm thick.
- Place the burger patties onto a baking sheet (either lined with parchment paper, or onto a wire rack to let any fat drip away) and bake in a 400°F oven for 20 to 25 minutes, flipping half way through the cooking time.
- Serve on a sliced slider bun with your favourite toppings.