Bison Burger with Paleo GF Bun and Mashed Coconut Sweet Potato



The other day I wanted a burger and fries.  Instead of calling my order in to Burger Up, I decided to go for it on my own!  First a little background…

I am currently training for the Las Vegas Marathon in November and my long runs are already up to 14 miles on the weekend.  I have noticed while training for marathons – I usually gain weight, and this time – I’m saying NO.  NO I WILL NOT GAIN WEIGHT!  So, I called up the awesome Jamie Free to write a nutrition program that fit my tastes and needs.  (Especially my addiction to Quest bars).  Jamie is a personal trainer, CrossFit instructor, nutrition coach, inspirer extraordinare and owner of Max Muscle in Cool Springs.  Check out his website for his services or a good dose of inspiration – Jamie Free.

On my plan is BISON, which I’m a fan of.  It’s lean and tasty and a great protein.  Naturally I had to buy some for the week, so as soon as I got home I had to test it out.  I started my plan today (Monday), but I didn’t want to splurge too much the night before I started my new plan, so I curbed my cravings with a paleo friendly and gluten free meal that is as good as many burger joints!  And after I finished my little meal, I felt satisfied but not bad about what I ate!!  Try it out my friends, it’s a great meal!  It’s also a lot of fun taking some of your favorite meals and finding healthy alternatives!  Go for it!

PALEO GF BUN – inspired by PaleOMG

  • 1 cup cashew or almond meal
  • 3/4 cup coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • pinch of salt
  • 4 egg whites
  • 2 whole eggs
  • 2 tablespoons coconut oil
***Here are the detailed instructions… honestly, I threw everything in a bowl, mixed it up with no sifting and put it right in the oven with no problems!!)
  1. Preheat oven to 350 degrees.
  2. Sift together almond flour and coconut flour, baking soda and powder, and salt in a large bowl.
  3. In another bowl, beat egg whites until frothy. Pour frothy egg whites into the almond flour mixture bowl and mix well. Then add the 2 whole eggs and bacon fat and whisk together. Place batter in fridge for 30 minutes.
  4. After 30 minutes, line a baking sheet with parchment paper. Use an ice cream scoop to scoop out the some batter and pour onto the baking sheet. The batter will spread out just a little bit, but should still set up. Make them big and thick enough to hold the burger you’re about to mold!
  5. Bake for 15-18 minutes. If you poke the biscuits, you’ll be able to tell that they are done. Let cool.
Get a good brand of ground bison.  Pat out the burgers in the desired size.  Season with salt and pepper.  Feel free to add more spices.  Grill or cook on the stove.  I like mine about medium on these burgers, but cook to your taste.
I garnished my burger with spinach on the bottom and topped with a fried egg!  On the top of the bun, I used avocado as my spread and also put some fresh tomatoes on there.  Onion or garlic would be great on this burger too to give it more kick.
  • 1 small to medium sweet potato
  • 1 tsp of coconut oil
  • 2 tbs of coconut milk
  • Chipotle Chili Powder
  • Cumin
  • Pepper
  • Coconut garnish


  1. Place the sweet potato in the microwave for 2-3 minutes on each side or until done.
  2. Once the potato is cooked through take it out and place it in a bowl.  Mash it slightly with a potato masher while adding in the milk and oil.
  3. Mix in a dash of the chili powered, cumin and pepper for a little bite.
  4. Top with a bit of shaved coconut.



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