Herb Crusted Bison Burger
with Chunky Steak Fries
It's time to celebrate Canadian-raised bison - packed full of flavour and extra lean for delicious burgers. The rosemary and thyme crust boosts the earthy goodness, while creamy gooey cheddar cascades down the patty. And you can't have a burger without chunky steak cut fries!
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
100 g
Bacon Strips
2 unit
Brioche Bun
(Contains Gluten, Egg, Milk)
1 sprig
Rosemary
7 g
Thyme
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
690 g
Russet Potato
90 mL
Dill Pickle, sliced
80 g
Tomato
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
28 g
Spring Mix
¼ cup
Panko Breadcrumbs
(Contains Wheat)
Not included in your delivery
1 tbsp
Oil*
½ tbsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Preheat the oven to 450°F. Lightly oil the grill. While you prep, preheat grill to 400°F over medium heat.
Cut potatoes into 1/2-inch thick fries. Add potatoes and 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, until golden-brown, 24-28 min. (NOTE: For 4 ppl, use 2 baking sheets and bake in the top and bottom of the oven, rotating halfway through cooking.)
While the fries bake, slice tomato into 1/4-inch rounds. Strip 1 tbsp rosemary and 1 tbsp thyme leaves (dbl both for 4 ppl) from the stems, then finely chop. Stir together mustard and mayo in a small bowl. Set aside.
Combine bison with panko, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4ppl) in a medium bowl. Form bison mixture into two 4-inch wide burger patties (four patties for 4 ppl). Sprinkle the chopped rosemary and thyme over both sides of the patties, then press to adhere. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add bacon. Cook, turning occasionally, until crispy, 5-7 min.** Remove pan from the heat. Using tongs, transfer bacon to a paper towel-lined plate and set aside.
Add patties to grill. Reduce heat to medium, close lid and grill patties, until cooked through, flipping once, 4-5 min per side.** When patties are almost done, carefully top patties with cheese and add buns to other side of grill, cut-side down. Close lid and grill until cheese is melted and buns are warmed through, 2-3 min. (NOTE: Keep an eye on buns so that they don't burn!)
Spread 1 tbsp mustard mayo on each top bun. Top each bottom bun with a patty, then spring mix, tomatoes, pickles, bacon and top bun. Divide bison burgers and fries between plates. Serve with remaining mustard mayo on the side, for dipping.
