LUNCH - Steakhouse Bison Burger Bowl

Tiffany: about 3 oz cooked bison, ~4 oz cooked sweet potato, 2–3 oz cooked mushrooms, 1–2 cups greens/cucumber/onion/pickles and ~1 Tbsp sauce. Bob: about 3¾–4 oz cooked bison, ~7 oz cooked sweet potato, 3 oz mushrooms, 2 cups vegetables and ~1½ Tbsp sauce. Keep the cold cucumber, greens, pickles and sauce separate. Heat the bison, potato and mushrooms, then add the cold components.

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Step 1

Divide the raw bison into two 4-oz patties for you and two 5-oz patties for Bob. Season with Worcestershire, garlic powder, onion powder, salt and pepper. Cook in a skillet over medium-high heat without added oil.

Step 2

Cube the sweet potatoes, season with salt, pepper and garlic powder and roast at 425°F for about 25–30 minutes, tossing halfway. Don't add oil to your potatoes—the bison already supplies nearly your entire lunch fat allocation.

Step 3

Brown the mushrooms in the skillet after the burgers. Mix yogurt, Dijon and pickle juice for the sauce.