Grilled Carrots and Bison Burgers

 One of the new things I have learned how to do in the past few months, is grill. I LOVE grilled food, BUT I have always been too afraid to use the grill. This most likely goes back to my very first apartment I lived in; my upstairs neighbors set off the fire suppression system with their grill. It dumped TONS of the oily chemical on all of our stuff, the fire department came, it was a big deal. We still live in an apartment, with a fire suppression system on our patio. Which has made me reluctant to grill.

When I started out on this Beachbody weight-loss journey, I realized that I wanted to eat a lot of chicken. But I REALLY love lemon pepper chicken grilled. Mike works nights, so I learned to operate the grill. I have moved on form just chicken, and will grill just about anything now. My new favorite? Grilled Carrots and Bison Burgers! Below is my recipe for each!

Grilled Carrots:
Whole carrots (halved, peeled if you want them peeled)
1/2 cup balsamic vinegar
1/8 cup agave nectar
1 Tbsp Cajun seasoning (I prefer the saltless kind)

Mix the bottom three ingredients together and set aside. Place carrots on the grill over medium-low heat. Wait about 5ish minutes I know I'm really accurate. Flip carrots and brush with the glaze. Grill about another 5 minutes or until carrots are tender enough for you. Remove from grill and brush again with the glaze. SO YUMMY. I can literally down an entire PACKAGE of carrots this way. haha

Bison Burgers:
These are super forgiving, but I like to add all kinds of things to them. You can vary your herbs, spices, cheese, etc. to your tastes- but here is how I like them!

1 lb. ground bison meat
1tsp. pink himalayan salt
1tsp. pepper
1tsp. garlic powder (or you can use fresh)
1tsp. minced dehydrated onion (or you can use fresh)
1tsp. cajun seasoning
2 Tbsp Teriyaki or similar sauce

Mix everything together and form patties. I like to make a little "divot" in my patties so they don't puff up quite as much on the grill. I usually do about 3-4 minutes on medium-high heat. If I am not going to eat them that day, I usually do 2-3 minutes, so when I reheat them they don't dry out (and they finish cooking). These are seriously SO yummy and are the perfect summer food.