Bison Blue Cheese Burger

Serves: 4


  • 4 pretzel buns (or whole wheat)
  • 1 Pound Bison Meat
  • 1/2 cup blue cheese crumbles
  • Salt/Pepper
  • 1/2 avocado
  • 1/2 cup sprouts
  • 4 slices white onion
  • 4 Tbsp Chipotle Mayo
  • 4 Tbsp Ketchup
  • 4 slices tomato


Heat the Grill.

Mix the bison in a bowl with the blue cheese, salt, and pepper. Form 4 patties. Reduce grill heat to medium. Grill on each side for 4 minutes. On a piece of tin foil, BBQ the onions on the side (spray the tin foil with cooking spray).

Meanwhile, slice the avocado, tomato, and the pretzel buns. Spread the Mayo on the pretzel buns. When the patties are almost done, place the buns on the grill until edges start to char and buns are warm.

Assemble. Enjoy!

Bison Bowls

Serves 2 | Cook Time: 1 Hour


  • 1 cup brown rice
  • 2 cups bone broth
  • 1 butternut squash
  • 2 cups lettuce, chopped
  • 1 can kidney beans, drained and rinsed
  • 1 avocado
  • 1 lb ground bison
  • 2 eggs
  • 3 tbsp avocado oil
  • 3 cloves garlic
  • salt and pepper to taste
  • Paprika and Garlic Spice


Preheat the oven to 400 degrees Fahrenheit. Peel, gut, and chop the butternut squash into small cubes. Toss in 1 Tbsp avocado oil and salt and pepper and roast in the oven for 40 minutes or until tender.

In a medium pot bring 1 cup brown rice with 2 cups broth to a boil and reduce to a simmer until all liquid has evaporated, about 20 minutes.

In a cast-iron pan over medium heat, combine 2 Tbsp avocado oil and minced garlic and stir until fragrant. Add the bison and cook until there is no pink. Add salt and pepper and seasoning.

Chop up the avocado and drain and rinse the kidney beans.

Fry 2 eggs in a frying pan to taste.

Combine all ingredients in a bowl and top with fried egg and your favorite sauce.

Slow-cooker Bison Chili


  • 1 lb. Bison (90% lean)
  • 1/2 yellow onion, diced
  • 3 cloves garlic, diced
  • 2 Tbsp. avocado oil
  • 2 carrots, shredded or diced
  • 1 sweet potato, peeled and diced
  • 1 – 8oz can green chili peppers, diced
  • 1 – 15oz can organic tomato sauce
  • 1 – 15oz can organic fire-roasted tomatoes
  • 1 Tbsp. chili powder
  • 1/2 Tbsp. cumin
  • 1 tsp. paprika
  • 1 tsp. salt
  • 1 tsp. pepper
  • Optional Toppings:
      • 1 avocado
      • Fresh cilantro
      • Salsa/hot sauce


    1. Heat 2 tablespoons avocado oil in a large skillet over medium-high heat. When the oil is hot, add onion and sauté 3 minutes, then add the garlic and sauté 30 seconds longer. Add in the bison and use a wooden spoon to break it up into crumbles. Season with salt and pepper. Cook until the bison has browned (doesn’t need to be completely cooked through). Optional: Drain the fat from the skillet – but you may lose some flavor.
    2. Pour the browned bison/onions into slow cooker.
    3. Add the remaining ingredients (minus the toppings) to the slow cooker and stir everything together until combined. Cover with the lid and cook on high heat for 4-5 hours or low for 6-7 hours or until the sweet potatoes are fork tender.
    4. Top with diced avocado, salsa and cilantro if desired.