- 1 pound of organic bison
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp himalayan salt
- 1/2 tsp pepper
- 1 yellow onion sliced
- 2 Tbsp of butter
- 5-6 large collard green wraps
Preheat skillet to medium heat and melt 2 Tbsp butter. Add sliced onions. Cook for 15 minutes or until onions are carmelized/golden brown.
Preheat oven, grill, or skillet. Add onion and garlic powder, and salt and pepper to bison and mix. Divide bison meat into four burger patties. Bake, grill, or pan fry burgers until brown.
Fill skillet with one 2 inches of water and heat water to just before boiling. Remove stem from collard greens. Slowly dip each collard leaf one at a time into the water and let soak for 15 seconds or until changes dark green. Remove and place on plate. Place burger in middle of the collard leaf with desired onions on top. Wrap the burger folding one side at a time on top of each other.
Serve immediately with faux potatoes.