Paleo Bikini Burger with Spiced Sweet Pepper Slaw
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
A juicy burger of grass fed bison and a sweet,smoky, slightly spicy slaw of colorful sweet peppers, fresh tangerine juice and bourgon-smoked Togarashi spice that satisfies your craving without derailing your diet.
Course: Main
Servings: 4 servings
Author: Priscilla
For the Slaw:
  • 2 Tablespoons sunflower oil
  • 1 Tablespoon fresh squeezed tangerine juice
  • 1 teaspoon Bourbon Barrel FoodsBourbon-Smoked Togarashi spice
  • 1 orange sweet pepper seeded and sliced thin
  • 1/2 yellow sweet pepper seeded and sliced thin
  • 1 small Kohlrabi diced*
  • 1 fresh Chile de Arbol sliced
For the Burgers:
  • 1.25 pounds Grass Fed Organic Ground Bison*
  • 4 - 1/4 inch thick slices Cabot Extra Sharp Vermont Cheddar Cheese*
  • freshly ground pepper
  • 10-12 Butter lettuce leaves
  1. Prepare your charcoal or heat the grill to medium-high heat, if grilling.
  2. Prepare the peppers and kohlrabi (or red cabbage). I sliced the peppers and diced the kohlrabi for visual interest. If you use red cabbage, you'll probably want to thinly slice it, too. Place in a non-reactive bowl. Wash lettuce leaves.
  3. Whisk together the sunflower oil, tangerine juice, and smoked Togarashi spice and toss with the vegetables.
  4. With minimal handling, form meat into four burgers and make an indentation with your thumbs in the middle. Sprinkle with freshly ground black pepper. I add no salt for a low-sodium diet, but feel free to sprinkle with sea salt, if you like.
Recipe Notes

* Ground beef or chuck can be substituted for the ground bison.
* From an 8 ounce block of Cabot cheese. Cheese is optional.
* Red cabbage may be substituted for the purple kohlrabi.