Bison and Bacon Cheeseburgers
with Steak-Spiced Potato Wedges
This bacon cheeseburger is truly epic. Tonight, bison comes in for the win! It's lean, flavourful and pairs perfectly with rich and smoky bacon. To gild the lily, we've added melty white cheddar and zesty mayo.
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 Egg, Wheat)
690 g
Russet Potato
113 g
Red Onion
¼ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
56 g
Arugula and Spinach Mix
1 tbsp
Montreal Spice Blend
½ cup
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
2 tbsp
Balsamic Glaze
(Contains Sulphites)
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potato wedges, half the Montreal Steak Spice and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with a quarter of the Montreal Steak Spice and 1 tbsp oil per sheet.) Season with salt, then toss to coat. 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 bottom of the oven, rotating sheets halfway through.)
Meanwhile, cut bacon strips in half crosswise. Arrange bacon strips on a foil-lined baking sheet. (TIP: For easy clean-up, leave foil overhanging on all sides!) Roast in the top of the oven until crispy, 8-10 min.** Transfer to a paper towel-lined plate.
While bacon roasts, peel, then cut onion into 1/4-inch slices. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add balsamic glaze and season with salt. Cook, stirring occasionally, until dark golden-brown, 4-6 min. Remove the pan from heat. Transfer onions to a small bowl. Carefully rinse and wipe the pan clean.
Add bison, breadcrumbs and remaining Montreal Steak Spice to a medium bowl, then combine. Form mixture into two 4-inch-wide patties (4 patties for 4 ppl). Heat the same pan over medium. When hot, add patties to the dry pan. Pan-fry until cooked through, 3-5 min per side.** Sprinkle cheese over top. Cover and set aside, off heat.
Meanwhile, halve buns. Arrange buns directly on the top rack of the oven, cut-side up. Toast until golden-brown, 3-5 min. (TIP: Keep an eye on them so they don't burn!)
Add mayo and mustard to another small bowl. Season with pepper, then stir to combine. Divide caramelized onions between top buns. Spread some zesty mayo on bottom buns, then stack with patties, arugula and spinach mix and bacon. Close with top buns. Divide burgers and potato wedges between plates. Serve remaining zesty mayo on the side for dipping.
