2019-01-01_Clean_Eating

76 cleaneating.com

RECIPES | lunches & small bites

Herbed Bison

Burgers with

Roasted Garlic Mayo

& Carrot Fries

SERVES 4.

HANDS ON TIME: 40 MINUTES.

TOTAL TIME: 1 HOUR, 40 MINUTES.

This take on burgers ditches the

buns in favor of a collard green wrap

and subs in baked carrot fries for

the traditional fries that are usually

cooked in processed oils.

GARLIC MAYO

1 small head garlic

½ tsp avocado oil

Pinch sea salt + additional

to taste

½ cup avocado oil mayonnaise

FRIES

2 lb carrots, peeled, cut into

3 x 1⁄2-inch sticks

1 tbsp avocado oil

1 tsp dried rosemary, crushed

1⁄4 tsp sea salt

1⁄8 tsp ground black pepper

BURGERS

4 large collard green leaves

1 lb ground bison or beef

3 tbsp chopped fresh

flat-leaf parsley

2 tbsp chopped fresh basil

1 tsp each dried oregano

and sea salt

½ tsp ground black pepper

2 tbsp avocado oil

1. Make garlic mayo: Preheat oven
   to 425ºF. Slice off top of garlic head
   to expose cloves. Drizzle with oil;
   sprinkle with salt. Place in a sheet
   of foil, wrap up and roast until very
   fragrant and cloves are golden and
   soft, about 40 minutes. Remove
   from foil; let cool. Place mayonnaise
   in a bowl. When cool enough to
   handle, squeeze garlic cloves into
   bowl; whisk to combine. Season with
   additional salt if needed. Cover and
   refrigerate until ready to serve.


2. Make fries: In a large bowl, toss
   carrots with oil, rosemary, salt
   and pepper. Spread on 2 large,
   parchment-lined baking sheets.
   Roast for 20 minutes, turning
   halfway, until cooked through
   and beginning to caramelize.


3. Meanwhile, make burgers: Bring
   a large skillet with 1 inch of water
   to a simmer. Working one at a time,
   add collards and cook until tender
   and bright green, 1 to 2 minutes.
   Transfer to a paper towel–lined
   plate. Layer towels between greens.
   Let cool. Drain and wipe skillet dry.


4. In a bowl, combine bison, parsley,
   basil, oregano, salt and pepper,
   mixing with your hands until
   combined. Divide into 4 portions
   and form each into a patty. In a

large skillet on medium-high, heat

oil. Cook burgers until desired

doneness, 2 to 4 minutes per side

for medium rare.

5. Arrange a collard green on a
   cutting board; place a burger near
   the side facing you. Top with a
   dollop of garlic mayo. Fold side
   of collard facing you over patty,
   fold in sides then roll up. Wrap in
   parchment, if desired. Repeat with
   remaining collards, burgers and
   mayo. Serve with fries.

TAKE IT TO GO: Pack burger

ingredients separately. Wrap patty

in foil and reheat in a toaster oven,

until warmed through; assemble

burger. Reheat fries on a tray.

PER SERVING (1 burger and 1⁄4 of fries):

Calories: 592, Total Fat: 45 g, Sat.

Fat: 10 g, Monounsaturated Fat: 28 g,

Polyunsaturated Fat: 5 g, Carbs: 23 g,

Fiber: 7 g, Sugars: 13 g, Protein: 25 g,

Sodium: 1,055 mg, Cholesterol: 102 mg

P GF 30 W