Dill and Feta Bison Burgers

Dill and Feta Bison Burgers


Freshly returned from Greece, you’d think we would have had enough of Greek food. Not so! For almost three weeks, we subsisted on a diet of Greek salad made with bright red, juicy tomatoes, crunchy cucumber, red onion, large slabs of feta and capers. 

Unlike Greek salads here in Canada, we found very few olives in our salad. Instead, the salty bite almost always came from capers. Before this trip, I rarely ate capers; now I put them in everything!

Capers are the bud part of the plant and as such contain many phytonutrients, antioxidants and vitamins. Capers are high in flavonoids rutin, which helps to keep skin youthful by aiding in the production of collagen, and quercetin, helpful in reducing and managing seasonal allergies.

Inspired by our time away, I decided to create these Dill and Feta Bison Burgers. I cooked them in a pan and they tasted absolutely amazing! If you plan to grill them on the BBQ, I recommend adding a little more fat as bison meat can get dry quickly. A little olive oil, coconut oil or butter mixed in with the mixture before grilling should help to keep the meat moist.


Dill and Feta Bison Burgers

1 medium onion (yellow, white or red is fine)
400g ground bison meat
1/4 cup crumbled feta
1/8 cup chopped fresh dill
1 tbsp capers
1 egg
1/8 cup gluten-free breadcrumbs (I use Mary’s Crackers pulsed in the food processor)
Pinch of sea salt
Pinch of garlic powder
1tbsp hot sauce (adjust to your taste)
1tbsp + 1/8 cup coconut oil (extra if grilling on the BBQ)

1. Finely chop onion and sauté over medium heat in 1tbsp coconut oil, until softened and lightly browned.

2. While onion is sautéing, place bison, feta, dill, capers, egg, breadcrumbs, salt, garlic powder and hot sauce into a medium mixing bowl. (If grilling on BBQ, add extra fat such as olive oil, butter or coconut oil to keep burgers moist).

3. Once onions are soft, add to mixture.

4. Lightly mix with hands until well-combined.

5. Place 1/8 cup coconut oil in a pan.

6. Shape mixture into balls and then flatten into patties. I got 7 medium-sized burgers. If using buns, you’ll get about 5 regular-sized burgers.

7. Fry patties in coconut oil, turning once until browned and cooked through. About 7-10mins total.

8. Place on paper towel while you make a simple salad.

I whipped up a salad with things I had in the fridge: lettuce, arugula, tomatoes, cucumbers, sauerkraut and olive oil.




About the Author:

Kate Ortak is Certified Holistic Nutritionist and health writer. She is the founder of KO Nutrition Wellness. She focuses on clean living, healthy eating and detoxifying naturally through the Slim Down Detox program, her hands-on cooking classes, private nutritional counselling and her all-natural beauty line.

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