Ingredients
2 tbsp ghee or other oil
1 shallot, finely diced
4 cloves garlic, minced
1 in knob of ginger, minced
¼ cup worth of finely diced baby portobello mushrooms (about 1/4 in cubes)
1 lb ground bison
2 tbsp Japanese bbq sauce, I like original Bachan’s here
1 - 2 tbsp blackstrap molasses
¼ cup worth chopped cilantro
¼ cup worth (or more if you just love toppings) of chopped pickled/fermented veg of choice (ideas in the description)
10 ish lettuce leaves, I love butter lettuce here but anything large enough to be a holding vessel will do. Even romaine would be fine!
Directions
Step 1
Heat 1 tbsp oil in a large skillet over medium heat.
2 tbsp ghee or other oil
Step 2
Add in shallot, garlic, ginger, and mushrooms and cook for 2-3 minutes. You want them to soften but not totally frizzle and crisp up.
1 shallot, finely diced
4 cloves garlic, minced
1 in knob of ginger, minced
¼ cup worth of finely diced baby portobello mushrooms (about 1/4 in cubes)
Step 3
Push them over to one side of the pan and add the other 1 tbsp of oil.
2 tbsp ghee or other oil
Step 4
Plop in your ground bison into chunks. I seasoned with salt and pepper but honestly, the sauces make it so salty and flavorful I’d skip it. But you do you!
1 lb ground bison
Step 5
Let those sear undisturbed for about 1 minute, then use a spoon or spatula to break the meat up into tiny bits.
Step 6
Incorporate the shallot mixture and mixie mix everything to combine.
Step 7
Add in the sauces, mixie mix, and lower the heat to medium-low.
2 tbsp Japanese bbq sauce, I like original Bachan’s here
1 - 2 tbsp blackstrap molasses
Step 8
Let that cook down for about 5 minutes or until the sauce thickens holds when you scrape your spoon against the pan. I show this in the video. Basically you just don’t want the sauce to be runny!
Step 9
And that’s it!! Just assemble with a lettuce leaf, the meat mix, some pickled veg, and cilantro.
¼ cup worth chopped cilantro
¼ cup worth (or more if you just love toppings) of chopped pickled/fermented veg of choice (ideas in the description)
10 ish lettuce leaves, I love butter lettuce here but anything large enough to be a holding vessel will do. Even romaine would be fine!
Step 10
ENJOY!
