Bison Burger with Sauteed Onions & Dates on a Portobello Bun

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4


  • 4 Teton Waters Ranch bison patties
  • 4 Portobello mushrooms cleaned
  • 2 tablespoons + 1 teaspoon avocado oil
  • 1 medium onion thinly sliced
  • 8 dates pitted and halved
  • 1 tablespoon + 2 teaspoons sea salt
  • 1 tablespoon + 1 teaspoon freshly cracked black pepper
  • 2 cups baby arugula leaves


  • Preheat the oven to 375 degrees F.
  • Rub the cleaned Portobellos with 1 tablespoon oil and 1 teaspoon sea salt. Place on a baking sheet and bake for 5 minutes. Set aside.
  • Add 1 tablespoon of oil to a sauté pan. On medium heat, cook the onions and dates with 1 tablespoon salt and 1 tablespoon pepper. Cook for 10 minutes. Pour into a bowl and set aside.
  • Using the same sauté pan as you did for the onions, cook the bison patties for 3 minutes on each side on medium-high heat and set aside.
  • In a small bowl, place the arugula, 1 teaspoon avocado oil, 1 teaspoon sea salt and 1 teaspoon pepper. Mix gently.
  • To assemble the burger, place 1 Portobello, cap side down on a plate. Place a burger patty on the mushroom. Top patties with the onion-date mix and some arugula mix. Repeat with remaining patties. Enjoy!


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