Bison Burger Bowl

One plate is the amount the calories and protein above are for.

• 5 oz ground bison, whole
• 1 cup cooked mushrooms (from about 2 cups raw sliced)
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1/2 avocado, diced
• 1 tbsp olive oil

• 10 oz ground bison, whole
• 2 cups cooked mushrooms (from about 4 cups raw sliced)
• 2 cups cooked spinach (from 20 oz raw, 2 bags)
• 1 avocado, diced
• 2 tbsp olive oil

• 20 oz ground bison, whole
• 4 cups cooked mushrooms (from about 8 cups raw sliced)
• 4 cups cooked spinach (from 40 oz raw, 4 bags)
• 2 avocado, diced
• 4 tbsp olive oil

• 30 oz ground bison, whole
• 6 cups cooked mushrooms (from about 12 cups raw sliced)
• 6 cups cooked spinach (from 60 oz raw, 6 bags)
• 3 avocado, diced
• 6 tbsp olive oil

• 40 oz ground bison, whole
• 8 cups cooked mushrooms (from about 16 cups raw sliced)
• 8 cups cooked spinach (from 80 oz raw, 8 bags)
• 4 avocado, diced
• 8 tbsp olive oil

1. Pat the bison dry, form it into a patty a little wider than your bun, press a shallow dimple in the center so it stays flat, then season both sides.
2. Set the patty in the hot pan over medium high and cook without pressing on it, 4 to 5 minutes, until the underside is deep brown and releases easily.

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3. Flip once and cook the second side 3 to 4 minutes, until it reaches 160°F in the center with no pink, then rest it 2 minutes.

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4. In the same pan, warm the olive oil and cook the mushrooms, 4 to 5 minutes, until browned and their liquid cooks off, then add the spinach and cook 1 to 2 minutes, until just wilted.

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5. Slice the patty over the mushrooms and spinach, add the avocado, and serve.

• Calories462
• Protein40g
• Carbs9g
• Fat30g
• Fiber7g
• Sodium113mg

• A Healthy Weight
• Steady Energy

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