• In a medium bowl combine the minced celery, scallion, mushrooms and parsley with the ground bison and the spices. Mix well with your hands.
• Gently form 6 flat patties. They will shrink in size so depending on what kind of diameter you prefer, make them slightly bigger.
• Heat a large pan/skillet over medium heat. Once hot add the cooking oil. Place the patties in the skillet and make sure there is enough space between them. You may have to use two pans or cook them in batches if your patties are large. Cook the patties for about 4 minutes on each side for medium/rare. Depending on how you like them cooked, increase the cooking time.
• You can also grill them on a BBQ grill. Grill for a couple of minutes on each side until they reach the desired temperature.
• See the options below for how to serve these patties. You can store them in the fridge in an airtight container for a few days. The patties taste great cold as well as a snack or for breakfast.

Serving examples:

• Sweet potato bun: While the patties are cooking slice up a few thick (1/2 inch) white sweet potato slices. Use the thickest part to make them as big as possible. Fry them for a few minutes on each side in a lightly oiled pan and season with salt until fork tender. Serve the patty on the sweet potato bun and add your favorite toppings. Place another sweet potato bun on top and enjoy.
• Lettuce wrap: Grab a large piece of butter lettuce place a patty and your desired topping inside and enjoy.
• With a salad and fries: Prepare the fries first so they are done in time. Cut the sweet potatoes into fries, coat with olive oil salt, and garlic powder. Grill in the oven for 40 minutes on 400F, flip after 20 minutes. While the patties are cooking prepare a simple salad. Simply chop some lettuce and cucumber and avocado and drizzle with olive oil and balsamic vinegar. Season with salt. Serve patties with fries and a side salad.