Pomegranate Bison Burgers



Pomegranate Bison Burgers

1 pound of ground Bison
1 to 2 Tablespoons Olive Oil
1 head of garlic roasted (peel garlic and wrap in tinfoil or parchment paper place in a preheated oven and bake until medium brown)
1 cup cooked spinach
½ cup crumbled feta cheese
1 tsp. fresh dill
4 small fresh mint leafs diced small
1 tsp. fresh oregano
1 tsp. Kosher Salt
½ tsp. fresh cracked pepper
1 to 2 Tablespoon of R.W. Knudsen Just Pomegranate Juice

Step1:
Take roasted garlic and mix it with olive oil, then add to a cast-iron skillet, toss in two large handfuls of spinach leafs and the pomegranate juice. (Drain off any extra liquid and add to a bowl.)

Step2:
In the bowl with the cooked spinach add bison, feta cheese, dill, oregano, kosher salt, pepper, and mint. Mix well and dived into four equal halves. Shape into patties placing a small thumb print in the middle of the patty for equal cooking.

Step3:
In the same frying pan that you cooked the garlic and spinach in add a little olive oil heat the pan until hot add each patty cooking about 5 to 6 minutes on each side or until the patties are cooked to 155*

Bread and Toppings

4- 16oz Hard rolls cut in half brushed with olive oil and placed on a bakers sheet cook in the oven under the broiler and until toasted.

1 large cucumber peeled and sliced thinly
2 vine ripen tomatoes sliced thinly
1 small red onion sliced thinly

Spread

2 – 5.3oz Chobani Pomegranate Greek yogurt
2 tablespoons of R.W. Knudsen Just Pomegranate Juice

In a bowl combine both juice and yogurt until smooth


Putting the burger together

Spread yogurt on both sides of the toasted bread, add 3 slices of cucumbers, 2 slices of tomatoes, 3 slices of red onion. Place cooked bison on top and enjoy.

*serve with roasted red potatoes, and green beans.

2 pounds of small red potatoes washed and cut in half
2 pounds fresh green beans
2 tsp. kosher salt
2 tablespoons of olive oil
A few good shakes of pepper
A few good shakes of garlic powder

In a bowl combined all ingredients, then place the potatoes on a bakers sheet and roast in a preheated oven of 420* for 15 minutes pull pan out stir add green beans stir again and place back in the oven for 10 more minutes.

Potatoes should be soft and the green beans should be a little crunchy.  

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