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2 Serves
25 Mins
Shape the bison meat into two patties and season both sides generously with salt and black pepper.
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Vitamin K
105 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
154 µg / 400 µgCalcium
52 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
273 mg / 1,250 mgPotassium
656 mg / 4,700 mgSodium
676 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
36 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
5 g / 20 gCholesterol
81 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
Heat the avocado oil in a cast iron skillet over medium-high heat.
Place the bison patties in the hot skillet and sear for 4-5 minutes per side until the desired doneness is reached.
Remove the patties from the heat and let them rest for 2 minutes before wrapping them in fresh lettuce leaves.
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