Ingredients

For the Bison

• 8 oz ground bison
• 1 teaspoon avocado oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

For the Bowl

• 2 cups chopped romaine lettuce
• ½ cup cucumber slices
• ½ cup cherry tomatoes, halved
• ¼ cup thinly sliced red onion
• ½ avocado, sliced
• 2 tablespoons dill pickle slices

Garlic Aioli

• ¼ cup avocado-oil mayonnaise
• 1 garlic clove, finely minced
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh lemon juice
• Pinch sea salt
• Pinch black pepper

Instructions

1. Season the 8 oz ground bison with 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp sea salt, and 1/4 tsp pepper.
2. Form the meat into one thick burger patty.
3. Mix the 1/4 cup avocado oil mayo, 1 garlic clove, 1 tsp Dijon mustard, 1 tsp fresh lemon juice, pinch of salt, pinch black pepper until smooth. Refrigerate while preparing the bowl.
4. Heat a cast-iron skillet over medium-high heat with 1 tbsp avocado oil.
5. Cook approximately 4–5 minutes per side until nicely browned and cooked to your preferred doneness.
6. Arrange 2 cups chopped romaine, 1/2 cup cucumber, 1/2 cup tomatoes, 1/4 cup red onion, 1/2 avocado slice, and 2 tbsp pickles in a shallow ceramic bowl.
7. Slice the burger into thick strips.
8. Place the sliced bison over the vegetables.