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.
4 - 1/4inchthick slices Cabot Extra Sharp Vermont Cheddar Cheese*
freshly ground pepper
10-12Butter lettuce leaves
Prepare your charcoal or heat the grill to medium-high heat, if grilling.
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.
Whisk together the sunflower oil, tangerine juice, and smoked Togarashi spice and toss with the vegetables.
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.
* 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.
Paleo Bikini Burger with Spiced Sweet Pepper Slaw https://shescookin.com/paleo-bikini-burger-with-spiced-sweet-pepper-slaw-for-burgermonth/