Bison burgers

1 whole egg

1 tsp italian herb seasoning

1/2 tsp garlic powder

1/2 tsp onion powder

salt and pepper to taste

1 Tbsp Worcestershire sauce, reduced sodium

1/4 C panko bread crumbs

1 pound ground bison

1 Tbsp olive oil

First crack the fresh egg in a medium bowl. I do this step first to make it easier to remove any broken shell. Slightly beat the egg. Add the seasonings, worcestershire sauce and bread crumbs. Stir together. Add the bison. Combine the ingredients and form into small meatballs (1-2 inches) and set onto a plate. For this step I put on a pair of disposable gloves and use my hands as it gets everything fully incorporated and makes clean up easier.

Preheat a skillet with the oil. Place 2-4 meatballs (depending on the size of your skillet/meatballs) and use a spatula to smash down into a patty. Cook for about 6 minutes per side until the burgers have the desired level of doneness.

Makes about 5 hamburgers.

C 6.7g F 9.9g P 20.1g - 196 calories per serving

Add ketchup, mustard, bbq sauce, tomato, lettuce, bun as desired

I use a bison blend with added organ meats for additional nutritional value.