We're serving up slow and smoky BBQ in one speedy bite! These flavourful bison burgers are loaded with lots of BBQ sauce and classic dill pickles. All of the kiddos' favourite flavours... with a bit of wholesome salad for good measure.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Lean Ground Bison
Artisan Bun(ContainsSoy/Soja, Wheat/Blé)
Red Wine Vinegar(ContainsSulphites/Sulfite)
Dill Pickle, sliced
Italian Breadcrumbs(ContainsSoy/Soja, Wheat/Blé, Barley/Orge, Milk/Lait, Oats, Rye/Seigle, Sesame/Sésame)
Whole Grain Mustard(ContainsMustard/Moutarde)
Before starting, preheat oven to 450°F. Wash and dry all produce. Add bison, breadcrumbs and 1/4 tsp salt (dbl for 4 ppl) to a medium bowl. Season with pepper, then combine. (TIP: If you prefer a firmer patty, add an egg to the mixture!) Form mixture into two 4-inch-wide patties (4 patties for 4 ppl).
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Pan-fry until cooked through, 4-5 min per side.** Transfer patties to an unlined baking sheet. Spread BBQ sauce over tops of patties. Roast in the middle of the oven until BBQ sauce is warmed through, 4-5 min.
Meanwhile, halve buns. Arrange buns directly on the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)
Meanwhile, thinly slice cucumber into rounds. Drain pickles. Cut tomato into 1/4-inch rounds.A dd mayo and mustard to a small bowl. Season with pepper, then stir to combine.
Add 1/2 tbsp vinegar, 1/8 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add cucumbers and spring mix, then toss to combine.
Spread zesty mayo onto buns. Stack some pickles, patties, tomatoes and some salad on bottom buns. Close with top buns. Divide burgers and remaining salad between plates. Serve any remaining pickles on the side.