BBLT / Bison, Bacon, Lettuce, and Tomato
The familiar flavors of the venerable BLT bring this bison burger to life. This twist on an American classic is best enjoyed outdoors on a warm summer evening paired with our Cajun sweet potato fries.
20 minutes
8 minutes to 10 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 6347 |
| Fat: | 615 g |
| Carbohydrates: | 81 g |
| Protein: | 355 g |
| Calculated per serving. | |
Serves: 2
Serves: 2
Ingredients
- 1 1 1 Tomato, Beefsteak, sliced
- 1 lb 1 lb 1 lb Ground Bison
- 1 tsp 1 tsp 1 tsp Garlic Powder
- 1 tsp 1 tsp 1 tsp Onion Powder
- 1 tsp 1 tsp 1 tsp Black Pepper
- 1 tsp 1 tsp 1 tsp Salt
- 2 tsp 2 tsp 2 tsp Smoked Paprika
- 8 pieces 8 pieces 8 pieces Bacon, (2 per burger)
- 4 pieces 4 pieces 4 pieces Butter Lettuce, (1 per burger)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Cook bacon until crispy in a skillet on medium heat, flipping as needed.
- Remove from heat, and place bacon on a plate lined with paper towels to cool.
- Preheat grill to medium-high heat.
- In a large mixing bowl, combine ground meat with salt, pepper, garlic powder, onion powder, and smoked paprika.
- Form ground meat into 4 equal-sized burger patties.
- Grill burgers 4–5 minutes per side.
- Remove from grill and set aside.
- Carefully place tomato slices on the grill.
- Grill tomato slices 3 minutes per side.
- Remove tomatoes from grill.
- Top the burgers with lettuce, tomato, bacon, and serve.
- Serve with Cajun Sweet Potato Fries.
Notes
Tomatoes have a wonderful flavor when grilled, but they get very soft and can be hard to handle. We recommend grilling them on a grill plate or foil so that they do not fall apart when removing them from the grill.
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My 21 year old son loves this recipe!!
I made these last night (I have Gather in hardback and on Kindle, and absolutely LOVE it!) and my husband went bananas and said “these are the burgers of the year”. The spice blend in the recipe is incredible! I fried them stovetop in Chosen avocado oil and topped his with Shelbourne Cheddar and mine with Roquefort. I sautéed onions in the pan and lastly deglazed with a bit of ACV while the burgers rested and served them as a side along with sliced avocado and chipotle lime mayo. We have a great gluten free sourdough baker out here on the west coast (SRSLY) and I served them on toasted sourdough. Another winner from Bill and Haley!!!
ps My Primal Palate cranberry orange scones just came out of the oven for Valentine’s Day. Made them for Thanksgiving, a huge hit! I like orange-cranberry, so I combined your 2 versions!
You are both brilliant…
THANK YOU!