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  • dishplayit


Summer is around the corner... we are so ready to enjoy some outdoor fun, grilling and nice sunny days.

For this recipe I decided to combined two of my favorites recipes: bison burgers and caprese salad. The bison is a lean and heart healthy meat. The caprese salad is a very simple and refreshing salad. Just a few ingredients like fresh mozzarella, tomatoes and basil, with a nice drizzle of balsamic vinegar glaze and extra virgin olive oil.

This is my twist on these traditions recipes. I simply seasoned the ground bison meat with salt, pepper, 1/4 cup of almond flour and a drizzle of balsamic glaze. I combined all the ingredients and grabbed about 1/4 cup of meat, turned into a ball. Then I combined the mozzarella ( I used shredded mozzarella) with thinly chopped basil. I stuffed the bison burgers with the cheese and basil and make the burger patties.

In a hot cast iron grill pan I cooked the patties for about 4 minutes each side for medium well finish. The cheese inside is nice and melted.

In a hot pan I sauteed about 1 cup of cherry tomatoes in olive oil, and 1 garlic clove, seasoned with salt and pepper and add fresh chopped basil at the end. This will be our topping for the bison burgers.

How to dishplay_it?

Simply arrange the burgers, topped them off with the warm tomatoes, garlic and basil, and finally a good drizzle of balsamic vinegar glaze.


  • Yield: 6 burgers

  • Prep time: 10 Minutes | Cook time: 10 Minutes | Total time: 20 Minutes


  • 1 lb of ground bison meat

  • 1/4 cup of almond flour

  • 1/4 cup of shredded mozzarella

  • 10 basil leaves

  • 1 cup of cherry tomatoes

  • Balsamic vinegar glaze

  • 1 clove of garlic

  • 2 -3 TBSP of EVOO

  • Salt and pepper to taste (about 1/2 tsp)


In a large bowl mix the ground bison meat, salt, pepper, almond flour, and a drizzle of balsamic glaze about 1 tsp and 1 tsp of olive oil. Mix it gently to incorporate all seasonings, then use a 1/4 measuring cup to divide the ground bison in even portions.

Turn into a ball and then pressed in the center to make a opening to stuffed with shredded mozzarella and 5 chopped leaves of basil and close it into a patty. Set aside.In a hot cast iron grill pan or the grill, cooke the burger patties for about 4-5 minutes.In a skillet drizzle olive oil and sautee the garlic and chopped cherry tomatoes for about 5 minutes, then add some basil.

Once the patties are ready, simply arrange in a platter, top with the warm tomatoes, more chopped basil and topped off with another drizzle of the balsamic glaze.


  • You may used a small mozzarella ball (also called ciliegine) instead of the shredded mozzarella.

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