Carrot Scallion Bison Patties


I don’t know why I am putting carrots in everything these days, but hey it’s been a great way to get extra veggies into my food. This recipe whips up quick and would make a perfect weeknight entree or a lunch the next day. I served them over my Simple Sauteed Root Veggies , which you can cook in the pan right after you made your patties. I would suggest something else as well to serve alongside such as sautéed kale or a salad.

Carrot Scallion Bison Patties
Prep time
Cook time
Total time
A simple, quick and healthy dinner recipe that helps you get extra veggies on your plate.
Serves: 2
  • 1 lb bison (or any other type of ground meat would be fine, beef, pork, chicken or turkey)
  • 1 Tbl tomato paste
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp fennel seeds
  • ¼ tsp ground cumin
  • 1½ Tbl chopped scallion greens
  • ⅓ cup grated carrots
  • 1 Tbl coconut oil or ghee
  1. Combine all ingredients except oil/ghee in a bowl and mix until well combined.
  2. Form 6 patties.
  3. Heat a large skillet over medium heat, add coconut oil or ghee and swirl to coat pan.
  4. Place patties in pan and sear until well browned, about 5 -7 minutes.
  5. Reduce heat if they seem to be getting too dark, especially because the carrots in the mixture will burn if the pan is too hot.
  6. Flip patties and sear another 5 minutes, then reduce heat to low and finish cooking until centers are no longer pink and internal temperature reaches 165.
  7. Remove patties from pan- now would be the time to saute your root veggies right in the pan you just used. The brown bits leftover from the patties add great flavor.


Carrot Scallion Bison Patties was last modified: January 1st, 2016 by grace

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