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BBQ-Sauced Bison Cheeseburgers
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BBQ-Sauced Bison Cheeseburgers

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.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


serving amount

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


(Contains Egg, Mustard)

7 g


6 tbsp

Sour Cream

(Contains Milk)

113 g

Red Onion

Not included in your delivery

2 tbsp


0.38 tsp


1 tsp


0.13 tsp



Nutrition Values

Calories1190 kcal
Fat67 g
Saturated Fat23 g
Carbohydrate101 g
Sugar35 g
Dietary Fiber9 g
Protein50 g
Cholesterol140 mg
Sodium1580 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Medium Bowl


Roast sweet potato wedges

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.

Cook onions and make BBQ burger sauce

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.

Start patties

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!)

Finish patties

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.**

Toast buns and make chive sour cream

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.

Finish and serve

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.