Steakhouse Bison Burgers
with Herbed Potato Wedges
Rich, savoury onions and aged white cheddar are the luscious toppings for these lean bison burgers that bring big restaurant flavour any day of the week!
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(s)
Russet Potato
1 unit(s)
Red Onion
7 g
Parsley
8 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
2 tbsp
Whole Grain Mustard
(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
1 tbsp
Worcestershire Sauce
(May contain Egg, Soy, Mustard, Fish, Milk, Wheat, Sesame, Crustaceans, Sulphites)
2 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
28 g
Arugula and Spinach Mix
2 unit(s)
Artisan Bun
(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Pepper*
¼ tsp
Salt*
1 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch wedges.
- Peel, then cut onion into 1/4-inch slices.
- Finely chop parsley.
- Add mayo and mustard to a small bowl. Season with pepper, then stir to combine.
- Add potatoes, half the Zesty Garlic Blend and 1 tbsp oil to a parchment-lined baking sheet.
- Season with salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with a quarter of the Zesty Garlic Blend and 1 tbsp oil per sheet.)
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and the bottom of the oven, rotating sheets halfway through.)
- Meanwhile, heat a large non-stick pan over medium heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions.
- Cook, stirring occasionally, until slightly softened, 3-4 min.
- Add 1 tsp (2 tsp) sugar and season with salt. Cook, stirring occasionally, until dark golden-brown, 4-6 min.
- Remove pan from heat. Stir in half the Worcestershire sauce, then transfer onions to another small bowl.
- Carefully rinse and wipe the pan clean with paper towels.
- Add bison, breadcrumbs, remaining Worcestershire, remaining Zesty Garlic Blend and 1/8 tsp (1/4 tsp) salt to a medium bowl.
- Season with pepper, then combine. (TIP: If you prefer more tender patties, add an egg to the mixture!)
- Form mixture into two 5-inch wide patties (4 patties for 4 ppl).
- Reheat the same pan (from step 3) over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry until cooked through, 4-5 min per side.** (NOTE: Don't overcrowd the pan; cook the patties in two batches if needed!)
- Carefully drain and discard excess fat.
- Sprinkle cheese over top. Cover to melt cheese onto patties. (TIP: If cheese doesn't melt quickly, reheat covered pan over low heat. Cook until cheese melts.)
- Meanwhile, halve buns. Arrange directly on the top rack of the oven.
- Toast until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)
- Sprinkle parsley over potatoes on baking sheet, then toss to coat.
- Spread some zesty mayo on bottom buns. Stack bottom buns with arugula and spinach mix, patties, onions and top buns.
- Divide burgers and potatoes between plates. Serve remaining zesty mayo alongside for dipping.
