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French Dip Bison Burgers

French Dip Bison Burgers

with White Cheddar Cheese and Caramelized Onions

Custom recipe
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Hello French Dip! This classic all-American sammie is sandwiched between garlic buns with caramelized onions and melted cheddar cheese. Don't forget the bistro side salad to finish off this mouthwatering meal!

Allergens:Wheat/BléEgg/OeufMilk/LaitSulphites/SulfiteMustard/Moutarde

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

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Lean Ground Bison

2 unit

Brioche Bun

(ContainsWheat/Blé, Egg/Oeuf)

½ cup

White Cheddar Cheese, shredded

(ContainsMilk/Lait)

1 unit

Beef Broth Concentrate

113 g

Yellow Onion

1 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

113 g

Baby Spinach

¼ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

1 tbsp

Whole Grain Mustard

(ContainsMustard/Moutarde)

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

160 g

Roma Tomato

Not included in your delivery

1.25 tsp

Sugar*

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

3.5 tbsp

Oil*

0.63 tsp

Salt*

0.19 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1110 kcal
Fat77 g
Saturated Fat25 g
Carbohydrate61 g
Sugar15 g
Dietary Fiber5 g
Protein47 g
Cholesterol150 mg
Sodium1740 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Bowl
Small Bowl
Measuring Spoons
Large Non-Stick Pan
Whisk
Medium Bowl
Small pot
Measuring Cups
Baking Sheet
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut tomatoes into 1/4-inch pieces. Combine mayo and mustard in a small bowl. Set aside. Combine bison, panko, 1/2 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl) in a large bowl. Form mixture into two 4-inch-wide patties (4 patties for 4 ppl). (TIP: If you prefer a firmer patty, add an egg to the mixture!)

2

Whisk together vinegar, 2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) in a medium bowl. Add tomatoes. Season with salt and pepper, then toss to coat. 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 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until dark golden-brown, 3-4 min. Transfer onions to a plate and set aside. Carefully wipe the pan clean.

3

Heat the same pan over medium. When hot, add patties to the dry pan. Pan-fry until cooked through, 4-5 min per side.** Transfer patties to a plate and cover to keep warm. (TIP: Don't overcrowd the pan; cook patties in 2 batches if needed!)

4

While patties cook, heat a small pot over medium heat. When hot, add 1 tbsp butter, 1 tbsp caramelized onions, 1/2 cup water (dbl all for 4 ppl) and broth concentrate. Cook, stirring often, until au jus reduces slightly, 3-4 min.

5

While au jus cooks, halve buns, then arrange on an unlined baking sheet, cut-side up. Sprinkle cheese over top buns. Toast buns in the middle of the oven until golden, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)

6

Add spinach to the bowl with tomatoes. Toss to combine. Spread mustard mayo over bottom buns, then stack with patties and remaining caramelized onions. Divide burgers and salad between plates. Serve au jus on the side for dipping.