Gluten-Free Bison Burgers with Crispy Sweet Potatoes

Ingredients

• 400 g ground bison, 15–20% fat
• ¾ tsp fine salt
• 2 tbsp olive oil
• 2 yellow onion, thinly sliced
• 1 tbsp fresh thyme, leaves picked
• 1 tbsp gluten-free coconut aminos
• 1 tsp apple cider vinegar
• 4 romaine lettuce, large leaves, for wrapping
• 1 cucumber, thinly sliced
• 400 g sweet potatoes, cut into wedges
• ¼ tsp fine salt, for sweet potatoes

Method

1. Heat oven to 425°F; toss sweet potatoes with olive oil and salt.
2. Roast wedges until browned at the edges and tender inside.25 min timer
3. Brown onions in a skillet until deeply golden and soft.12 min timer
4. Shape salted bison into patties and sear until deeply browned.
5. Cook patties to 165°F, then rest briefly; crisp the wedges if needed.10 min timer
6. Stir aminos and vinegar into onions until reduced and coating; serve with lettuce and cucumber.2 min timer