BBQ-Sauced Bison Cheeseburgers
with Roasted Sweet Potato Wedges
For the barbecue lovers without a barbecue, this is the meal you've been waiting for! We are serving up cheesy, smoky burgers with sautéed onions, dripping in tangy BBQ sauce. Baked sweet potato wedges and cooling sour cream dip are served alongside.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Lean Ground Bison
2 unit
Brioche Bun
(Contains Egg, Wheat)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
4 tbsp
BBQ Sauce
(Contains Mustard)
28 g
Baby Spinach
340 g
Sweet Potato
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
7 g
Chives
6 tbsp
Sour Cream
(Contains Milk)
113 g
Red Onion
Not included in your delivery
2 tbsp
Oil*
0.38 tsp
Salt*
1 tsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange wedges in a single layer. Roast in the middle of the oven, flipping halfway through, until golden-brown, 20-22 min.
While sweet potato wedges roast, peel, then cut onion into 1/4-inch slices. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until onions soften, 3-4 min. Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring often, until golden-brown, 3-4 min. Transfer onions to a small bowl. Carefully wipe the pan clean. While onions cook, stir together mayo and BBQ sauce in another small bowl.
Add bison and 1/4 tsp salt (dbl for 4 ppl) to a medium bowl. Season with pepper, then combine. Form mixture into two 4-inch-wide patties (4 patties for 4 ppl). Return the same large non-stick pan to medium. When hot, add patties to the dry pan. Pan-fry until golden-brown, 4-5 min per side. (NOTE: Don't overcrowd the pan; cook the patties in 2 batches if needed!)
Transfer patties to another parchment-lined baking sheet. Sprinkle cheese over patties. Bake in the bottom of the oven until cheese is melted and patties are cooked through, 3-5 min.**
While patties bake, halve buns. Add buns directly to the top rack of the oven, cut-side up. Toast until golden-brown, 2-3 min. (TIP: Keep your eye on them so they don't burn!) While buns toast, thinly slice chives. Add chives and sour cream to a third small bowl. Season with salt and pepper, then stir to combine.
Spread half the BBQ burger sauce on top buns. Stack spinach, patties and onions on bottom buns. Close with top buns. Divide burgers and sweet potato wedges between plates. Serve chive sour cream and remaining BBQ burger sauce on the side for dipping.
