For burger night, this recipe has a unique flavor to change things up a bit. The dairy-free spinach dip and sun-tried tomatoes are a delicious topping!
1 lb grass-fed ground bison (or beef) 1 tsp sea salt 1/2 tsp black pepper 1/2 tsp ground basil 4 sun-dried tomatoes, sliced into thin strips (in olive oil) 4-6 Tbsp spinach dip 4 slices provolone cheese (or dairy-free alternative)
Cashew Spinach Dip: 2 cups frozen spinach 8 oz cashew cheese (Kite Hill is a good brand) 4 artichoke hearts, finely chopped 1 garlic clove, minced 1/2 tsp sea salt 1/2 tsp black pepper 2 tsp fresh parsley
Instructions: To make the Cashew Spinach Dip: In a blender, combine ingredients and puree until smooth. Store in refrigerator for up to a week.
To make the burgers: In a bowl, combine ground bison, salt, pepper and basil. Form into 4 burger patties. Grill for a few minutes on both sides until desired temperature is reached. I only eat well-done or about 8 minutes on each side. During the last 2 minutes, top each burger with a slice of cheese and let melt. Place burgers on bun, lettuce, or serving dish. Top burgers with a dollop of spinach dip and a few sun-dried tomato slices.
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