Bison and Bacon Cheeseburgers
with Steak-Spiced Potato Wedges
This bacon cheeseburger is truly epic. Made with bison, it's lean, flavourful and pairs perfectly with rich and smoky bacon. Melty white cheddar and zesty mayo take it over the top.
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(s)
Artisan Bun
(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)
400 g
Yellow Potato
1 unit(s)
Red Onion
4 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)
56 g
Arugula and Spinach Mix
1 tbsp
Montreal Spice Blend
(Contains Mustard May contain Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
8 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
2 tbsp
Balsamic Glaze
(Contains Sulphites)
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
Not included in your delivery
0.13 tsp
Salt*
2 tbsp
Oil*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/2-inch wedges.
- Add potatoes, half the Montreal Spice Blend and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with one-quarter of the Montreal Spice Blend 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, 24-26 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, halve bacon strips crosswise.
- Arrange on a foil-lined baking sheet. (TIP: For easy clean-up, leave foil overhanging on all sides!)
- Roast bacon in the top of the oven until crispy, 8-10 min.**
- Transfer to a paper towel-lined plate.
- Meanwhile, peel, then cut onion into 1/4-inch slices.
- Heat a large non-stick pan over medium heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, 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 from heat. Transfer caramelized onions to a small bowl.
- Carefully rinse and wipe the pan clean.
- Combine bison, breadcrumbs and remaining Montreal Spice Blend in a medium bowl.
- Form mixture into two 4-inch-wide patties (4 patties for 4 ppl).
- Reheat the same pan over medium.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry until cooked through, 4-5 min per side.**
- Sprinkle cheese over patties. Cover and set aside, off heat, to melt cheese.
- Meanwhile, halve buns.
- Arrange directly on the top rack of the oven, cut-side up. Toast until golden-brown, 3-5 min. (TIP: Keep an eye on buns 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.
