Video: Bison Burgers with Sweet Potato Haystack and Chipotle Mayo

When I went paleo for the first time, one of the things I really missed was being able to eat crunchy and fried food. When you eat out, the very WORST thing is the fried food (well and the sugar and refined grains, but thats another story) because the oils are not only heated and cooled many times over, but they are generally GMO seed and vegetable oils, which are very inflammatory and can lead to heart disease, digestive distress and weight gain.

I was REALLY excited to learn about the traditional fats made by Fatworks and love making fried foods with them at home. Now my fried treats can be the most delicious I’ve ever had and protect my health!

Fatworks awesome because it:

  • Is the original, premium fat company that sources from pastured and grass-fed small family farms.
  • The fats don’t oxidize at high heat.
  • Great for Paleo, Keto, Autoimmune and Whole30 diets.
  • Adds new and exciting flavors to your dishes.


Video: Bison Burgers with Sweet Potato Haystack and Chipotle Mayo

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Yield: 8 Burgers

Video: Bison Burgers with Sweet Potato Haystack and Chipotle Mayo


  • 2 pounds ground bison/buffalo
  • 1/2 cup Fatworks Beef Tallow
  • 1/4 cup green onions, chopped
  • 1/4 cup parsley, chopped
  • 2 tablespoons garlic, chopped
  • 2 tablespoons worchestershire sauce
  • 2 tablespoons spice rub
  • salt and pepper to taste
  • Aioli:
  • 2 egg yolks, very cold
  • 1 cup extra virgin olive oil
  • 1 cup Fatworks chicken fat
  • 2 teaspoons lime juice
  • 1-2 teaspoons chopped chipotle peppers in adobo sauce
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon minced garlic
  • salt to taste
  • Sweet Potato Haystack:
  • 2-4 cups Fatworks Beef Tallow & Duck Fat combo (I used about 60% beef and 40% duck)
  • 6 cups spiralized sweet potatoes (heres a cheap and simple spiralizer)
  • salt to taste


  1. For the burger: Blend burger ingredients in a large bowl with clean hands. Cook to your liking on the stovetop or grill.
  2. For the aioli: Blend all ingredients except olive oil and chicken fat with hand blender or mini food processor. Slowly drizzle oils in until fully incorporated. Season to taste with salt and pepper. Keeps in fridge about a week.
  3. For the potatoes: Peel and spiralize potatoes. Heat your oil to 350 degrees and cook in batches, being careful not to overcrowd your potatoes. Drain on a paper towel and season with salt to taste.


About the Author

Harnessing 10 years of experience as a private chef to the Southern California elite and a deep understanding of the healing properties of food, Camille is committed to transforming the lives of those she touches by helping them shifting healthcare from the medicine cabinet to the pantry and the doctors office to the garden.