Grilled Bunless Bison Burgers and Veggie Kebabs

Bison Burgers and Veggie Kebabs

It’s barbeque season! When you’re ready to fire up your grill, be bold. Be adventurous. And you can deliver quite the spread…

On the menu this almost summer evening is Grilled Bunless Bison Burgers, Lemon Infused Quinoa and Veggie Kebabs with Cilantro Pesto.

Yes, bison burgers! This recipe could have been made with beef, but I chose bison because of it being the most nutritionally dense red meat and the fact it digests and assimilates into the body so well. This super meat not only tastes great—it also feels great when it’s in your tummy. No heavy feeling or bloating.

Compared to beef and other meats, bison has higher concentrations of iron, zinc, B12, B6 and essential fatty acids.

Bison aside, the cilantro pesto on these delicious vegetable kebabs is no slouch. Cilantro is known for its ability to detoxify heavy metals from the body.

Quinoa, pronounced “keen-wah” is one of the most protein rich foods you can eat. Cook this superfood for dinner, lunch or breakfast. Add it to salads, as your side dish for dinner or even a substitute for your favorite bowl of porridge in the morning. As a perfect bbq side, this lemon-infused version is bright and refreshing.

Here’s to a nutritious, delicious dinner!

Bison Burger


  • 1 lb ground bison
  • 1 Small red onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp chilli powder
  • 1 tbsp dried Italian herbs
  • 1 tbsp dried garlic
  • 1 tsp sea salt
  • 1 tbsp Worcestershire sauce (organic gluten-free)


Combine all ingredients together using your hands. Divide the meat into 4 equal portions (5 ounces each). Form each portion loosely into a ¼-inch thick burger. Heat a gas grill to high heat. Grill the burgers until golden brown. About 7 minutes each side.

Veggie Kebabs


  • 1 Small red pepper
  • 1 Small yellow pepper
  • 1 Small green pepper
  • 1 Small red onion
  • 4 portobello mushrooms
  • 1 Medium zucchini


Chop vegetables into desired sizes and place on vegetable skewers. Brush oil on veggies to coat all sides and season with salt and pepper. Grill the kebabs for about 15 minutes, rotating every 5 minutes. You can grill them for the first 10 minutes on the bottom rack and then move them to the top rack for the last 3-5 minutes. Serve kebabs immediately with a drizzle of pesto, side of quinoa and burgers.

Lemon Infused Quinoa


  • 6 ounces of quinoa
  • 2 cups water
  • 3 Small radishes, chopped
  • 6 stalks asparagus, finely chopped
  • 1 Small white onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp coconut oil or olive oil
  • 1 Large lemon, squeezed
  • 1/2 tsp sea salt


Soak quinoa in water for 10 minutes and strain. Add quinoa to salted boiled water and cover on medium-hight heat. Cook for approx 15-20 minutes until the water is almost evaporated. Turn down heat to low and cook for another 15 minutes until water is completely evaporated and quinoa is fluffy. Let quinoa sit and cool in pan. Transfer cooked quinoa to another bowl. Add oil and lemon and mix into quinoa. Add remaining ingredients.

Cilantro Pesto


  • 1 handful cilantro
  • 1 handful basil
  • 3 Small garlic cloves, minced
  • 1/4 cup walnuts
  • 2 tbsp parmesan cheese (organic)
  • 1/4 cup olive oil
  • 1 Small lemon, squeezed
  • 1/2 tsp sea salt


Combine all ingredients into a food processor. Blend until all smooth and drizzle over top of the vegetables grilled on skewers.