Low in carbs and high in flavor, this keto-friendly bison burger is simple, succulent and downright decadent.

Preparation

Cook the chicken skins over medium heat in a non-stick pan, turning as needed, until they are golden brown and crisp. Transfer to a paper towel and reserve. 

Heat two sauté pans to medium-high heat. Form bison meat into 2 equal patties, then season with salt and pepper. Add ½ tablespoon vegetable oil to a hot sauté pan and sear the patties for approximately 3 minutes on each side.

While the patties are cooking, add the remaining oil to the other pan and sauté the mushrooms and garlic for about 1 minute. Add the thyme and sauté for 30 seconds. Deglaze the pan with the beef stock and reduce by half. Add the cream and then pour into the pan with the bison patties. Cook until the sauce is thick and velvety, then remove from heat and reserve.

Fry the eggs sunny side up. Place the iceberg lettuce on a plate, top with a bison patty, pour the mushroom sauce over the patty, then top with crispy chicken skins and an egg. Garnish with chopped chives.