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    Bison Chorizo Burgers with Blistered Peppers

    Jul 12, 2015

    So I truly am the girl who believes that burgers are their own food group.  Yes, raise a hand all you ladies and gents out there who believe the same!  To me, burgers are just good old fashioned comfort food and I will forever be that girl ordering the burger at the fancy restuarant!  My husband always laughs and tries to get me to order something different, but maybe it’s because I know that a bun-less burger just always hits the spot for me!

    Speaking of burgers, there are two fabulous recipes in my upcoming cookbook, All American Paleo Table, for burgers (which by the way just got discounted on Amazon, wahooo!).  I’ll keep all the details of those for the book, but lets just say they are epic. Like gooey, bacon-y, sweet and savory, fried egg goodness type of epic. Yes, I just made up words but hey!  Although I have grown quite fond of eating my bun-less burgers, there also is a fabulous burger bun/sandwich roll in the cookbook which is quite simple to make! And because I love you all, one with nuts and one nut free! You can find some sneak peaks over on my Instagram, drooling not optional.


    I absolutely love the flavor of chorizo—bring on all the spiciness for me! I became obsessed with it when I created this amazing chorizo sausage recipe also for the cookbook, yes sorry for all the teasing today!  Anyways, I was intrigued by US Wellness Meats bison chorizo.  If you listened to the podcast, episode 1, you may have heard me say that my goal of the week was to eat more red meat.  I had this in the freezer and I absolutely love the flavor of the chorizo.  Bison is a bit more on the “meatier” side than pork or chicken, but it has great health benefits so I love including it in my diet. Enjoy, yes, these burgers are some pretty good comfort food!

    Bison Chorizo Burgers with Blistered Peppers {Paleo, Grain Free}


    • 1 poblano pepper
    • 1 tbsp butter or ghee
    • 1/4 tsp sea salt
    • 1/4 tsp garlic powder
    • fresh cracked black pepper, to taste
    • 1 lb bison chorizo meat
    • 3 slices raw sharp cheddar, omit for dairy free/Paleo/Whole 30

    Serving Options

    • butterleaf lettuce
    • guacamole
    • root vegetable chips


    • Warm a medium skillet to medium heat.  Melt 2 tsp of the butter in the pan and allow the pan to come to a smoking hot heat.  Slice the pepper into very thin strips.
    • Add the peppers, salt, garlic and black pepper into the skillet.  Sauté for 5-10 minutes or until the peppers are blistered.
    • Meanwhile, shape the chorizo into 3 equal round burger portions and set aside.
    • Remove the peppers from the pan and set aside.
    • Add the remaining butter to the skillet.  Sear the burgers for 4-5 minutes, depending on thickness, then flip to the other side and continue cooking for an additional 4-5 minutes.  Once you flip the burgers for the second time, add the slice of cheese (if desired) so it can melt.
    • Serve over butter leaf lettuce, topped with guacamole or your favorite burger toppings and a side of root vegetable chips.

    Comments +

    1. Dana Leigh Lyons

      July 20th, 2015 at 3:23 pm

      Burgers totally deserve their own food group! And that’s what I order 9/10 in fancy restaurants too…bun-less of course…and rare. Can’t wait to try this version!

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