Greek Bison Burgers

  • 1 egg
  • ½ cup crumbled feta cheese
  • ¼ cup almond flour or almond meal
  • 1 tablespoon minced fresh oregano leaves or 1 teaspoon dried
  • 2 cloves garlic, minced
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1-pound ground bison (buffalo) or ground beef, lamb, or turkey
  • 4 whole wheat pitas or hamburger buns, optional
  • Optional toppings: Avocado Cream, Chipotle Hummus, or Don’t Get Beat Hummus
  1. Preheat the grill to medium-high.
  2. In a large bowl, combine the egg, feta, almond flour or meal, oregano, garlic salt, and pepper. Add the meat and use your hands to combine, being careful not to overwork the meat. Form into 4 equal-size patties about 1 inch thick.
  3. Grill the burgers, flipping once, until a thermometer inserted in the center registers 160°F and the meat is no longer pink, 3 or 4 minutes per side. In the last minute, warm the pitas or buns on the grill (if using).
  4. Split the pitas or buns open, stuff each with a burger, and top (if desired) with spoonful of Avocado Cream, Chipotle Hummus, or Don’t Get Beet Hummus.

Recipe sourced from Run Fast. Eat Slow. Written by Shalane Flanagan and her co-author (and best friend!) Elyse Kopecky. Want more? Grab a copy here!

These burgers are Shalane's jam ... and ours too for that matter! Juicy and flavorful, these Greek Bison Burgers pair perfectly with a 90 Minute Imperial IPA. Even better, they're simple enough for even the most novice of cooks, and full of all the good stuff for runners looking to pump things up!