Grilled Primal Bison Burgers on Cauliflower Buns

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I am so glad that it will finally be summer soon so that I can get back to posting recipes more regularly!  With the hustle and bustle of the school year and teaching I always get severely behind in my blog posts.  Over the rest of this month I plan to make up for my recent absence my blogger by posting many new and delicious recipes for you to try.

Many of my posts this month will be related to a nutrition challenge that I am currently taking part in with my Crossfit gym.  We just started a 30 day Primal diet challenge based on Mark Sisson’s Primal Blueprint (www.marksdailyapple.com).  This diet is not much different than how I eat on a regular basis, but I am excited to use this month as a great time to focus on clean eating 100% and testing out new recipes again.

I am going to start a string of new recipe posts with one that I made a while ago - Grilled Primal Bison Burgers on Cauliflower Buns.  The cauliflower buns worked even than I expected.  I loved that I was actually able to eat this with my hands like a real burger without the bun falling apart!
  

Grilled Primal Bison Burgers on Cauliflower Buns
Cauliflower bun recipe adapted from pop an egg on it
Yield: 4 burgers & 2 full buns

Ingredients
For the cauliflower buns
  • 200 g cauliflower (~½ medium head of cauliflower)
  • 2 eggs
  • 1 Tablespoon coconut flour
  • ½ tsp dried garlic
  • 1 tsp dried rosemary
  • ½ tsp smoked paprika
  • Pinch of salt & pepper

For the burgers:
  • 1 lb ground bison
  • ¼ tsp salt
  • 1 Tablespoon dijon mustard
  • 1 tsp smoked paprika
  • ½ tsp black pepper
  • ⅛ tsp cayenne 
  • ½ tsp garlic powder

Directions
For the cauliflower buns:
  1. Preheat your oven to 400℉ - Use the convection setting if your oven has one.
  2. In a food processor, carefully pulse the cauliflower until it reaches a small rice-like texture.  Be careful not to make the cauliflower too fine or the resulting buns will be more mushy.
  3. In a large bowl, add your riced cauliflower and eggs.  Stir well.
  4. Add the coconut flour and seasonings to the bowl and stir until evenly mixed in.
  5. Line a baking sheet with aluminum foil or parchment paper.
  6. Separate the mixture into 4 balls on place each on the baking sheet.  Use your hands to form each into a flattened down bun shape, approximately 1 inch thick.
  7. Place in the oven and bake for 20 minutes, or until the tops begin to turn golden brown and the inside is fully cooked.

For the bison burgers:
  1. Turn your grill on to medium-high heat.
  2. Mix all ingredients in a large bowl, using your hands to evenly distribute the seasonings throughout.
  3. Separate the meat into 4 patties approximately ½ inch thick.
  4. Place the patties on the grill and grill for 6-7 minutes per side or until they reach an internal temperature of 160℉.
  5. If desired, top each patty with 1 slice of cheese and cook 1-2 more minutes, or until the cheese is melted.

To serve your burgers, place the patty on one bun, add desired toppings, and top with a second bun.

Suggested toppings:
Romaine lettuce
Slice of tomato
Slice of avocado
Salsa
Hot sauce


-Brought to you from Erin's Kitchen

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