Ingredients:
- 1.5 lbs ground bison
- 4 tbsp extra virgin olive oil
- 1.5 tsp balsamic vinegar
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp red pepper flakes
- salt and black pepper
- 1 lb Brussels sprouts, coarsely shaved
- 2 tbsp ghee, melted
- 2 large shallots, thinly sliced
Instructions:
1. Preheat oven to 400.
2. In a large skillet, combine the bison, 2 tbsp olive oil, vinegar, rosemary, thyme, red pepper flakes, 1 tsp salt, and black pepper to taste. Mix to combine and then form the meat mixture into 4 patties.
3. Spread the shaved Brussels sprouts un an even layer on a large baking sheet. Drizzle with the ghee and season with salt and pepper. Toss until well coated and roast for 20-25 minutes, stirring once or twice throughout, until the sprouts are browned and crisp on the edges.
4. Meanwhile, heat the remaining 2 tbsp olive oil in a large skillet. Add the shallots and season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, until the shallots are crispy (about 10 minutes). Remove the shallots and drain on a paper towel. Set aside.
5. Add the bison patties to the hot skillet and cook, turning once until they are cooked through (about 12-14 minutes). Remove the burgers from the skillet and allow to rest for about 5 minutes.
6. Serve the burgers topped with the Brussels sprouts and crispy shallots. Drizzle with additional balsamic vinegar, if desired.
