Note: If you can’t find bison meat, you can use any grass-fed meat or even ground turkey for this recipe. For an optional topping, you can make a goat-cheese spread to top the burgers by mixing 1/4 cup goat cheese with 1/2 tsp. of roasted garlic, 1/2 tsp. of fresh thyme, 1 tsp. of fresh parsley (minced), and 1/2 tsp. of fresh dill. To cut down on the sugar, you can replace the dried cranberries with dried, unsweetened cherries to reduce sugar.
½ cup organic dried, sweetened cranberries (or unsweetened dried cherries for less sugar)
½ cup flax meal
½ cup whole wheat or regular breadcrumbs
1 lb. ground buffalo (bison) meat
1 egg (omega-3 enriched, organic or free-range)
1 tsp. salt or salt substitute
1 tsp. crushed garlic
2 tsp. red wine vinegar
Olive oil spray as needed
8-10 whole grain slider buns or rolls
1. Pulse the cranberries together with the flax meal and breadcrumbs in a food processor or blender until you have a coarse meal, about 1-2 minutes.
2. Mix the cranberry-breadcrumb mixture into the ground buffalo meat along with the egg, spice, and vinegar. Shape into 8-10 patties (about 3 inches)
3. Spray each patty with olive oil and grill over medium-high heat (or broil under high heat on a broiler pan) for at least 4 minutes. Flip the burgers and cook another 4-5 minutes more or until they are brown throughout (no pink in the middle).
4. Place on buns and spread with mustard or goat cheese. Top with pickles.
Makes approximately 8-10 sliders