I’ve probably mentioned that the hub-unit works random hours and isn’t always here for dinner. Big bummer. If there aren’t any leftovers for me and my daughter, my will to cook is very low. I had two pounds of ground bison in the fridge for an eventual taco salad, and figured I’d pilfer a little bit of it for a ladies’ night dinner for 1 and a 1/2.
For any newcomers, let’s review the Quick and Dirty! rulebook:
- There may not be formal measurements, though I’ll try to ballpark it. Eyeball what you’ve got for how many you’re feeding. Instructions may be loose, but I trust you.
- The ingredients are not hard and fast. Feel free to deviate as necessary.
- The whole meal must come together in less than 30 minutes.
- It ain’t gonna be pretty.
- Don’t blame me if it’s not perfect. The whole point is that it’s not perfect!
Bison Bacon Cheddar Avocado Burgers
Amounts below are for 1 1/2 people. Adjust as necessary for your tribe.
1 tsp. garlic powder
1/2 tsp. paprika
kosher salt and fresh ground pepper, to taste
3 pieces bacon
a couple slices of raw sharp cheddar (optional if you ain’t doing the dairy)
1 avocado, sliced
handful cherry/grape tomatoes, halved
1) Put ground meat in a bowl. Sprinkle spices over (garlic powder through pepper) and blend in with hands, being careful not to over-mix. Set aside.
2) In a medium-sized skillet over medium-high heat, cook bacon until crisp. Remove from pan and set aside.
3) Shape meat into patties and add burgers to pan. Cook until browned, 3-4 minutes. Flip over and cook until desired doneness, about 2-3 minutes more for medium. Definitely don’t overcook if using bison! Put cheese on, if using, in the last 30 seconds of cooking, just enough to melt.
4) Place burger patties on a bed of greens. Top with bacon and avocado slices. Sprinkle tomatoes around. Enjoy.
What’s your favorite burger combo?