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Herb Crusted Bison Burger
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Herb Crusted Bison Burger

Herb Crusted Bison Burger

with Chunky Steak Fries

It's time to celebrate Canadian-raised bison - packed full of flavour and extra lean for delicious burgers. The rosemary and thyme crust boosts the earthy goodness, while creamy gooey cheddar cascades down the patty. And you can't have a burger without chunky steak cut fries!


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

Preparation Time35 minutes


serving amount

250 g

Lean Ground Bison

100 g

Bacon Strips

2 unit

Brioche Bun

(Contains Gluten, Egg, Milk)

1 sprig


7 g


½ cup

White Cheddar Cheese, shredded

(Contains Milk)

690 g

Russet Potato

90 mL

Dill Pickle, sliced

80 g


4 tbsp


(Contains Egg, Mustard)

1 tbsp

Whole Grain Mustard

(Contains Mustard)

28 g

Spring Mix

¼ cup

Panko Breadcrumbs

(Contains Wheat)

Not included in your delivery

1 tbsp


½ tbsp

Salt and Pepper*


Nutrition Values

Calories1430 kcal
Fat80 g
Saturated Fat26 g
Carbohydrate111 g
Sugar10 g
Dietary Fiber9 g
Protein53 g
Cholesterol185 mg
Sodium2010 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
Measuring Spoons
Small Bowl
Medium Bowl
Large Non-Stick Pan
Paper Towel


Bake fries

Before starting, wash and dry all produce. Preheat the oven to 450°F. Lightly oil the grill. While you prep, preheat grill to 400°F over medium heat.

Cut potatoes into 1/2-inch thick fries. Add potatoes and 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, until golden-brown, 24-28 min. (NOTE: For 4 ppl, use 2 baking sheets and bake in the top and bottom of the oven, rotating halfway through cooking.)


While the fries bake, slice tomato into 1/4-inch rounds. Strip 1 tbsp rosemary and 1 tbsp thyme leaves (dbl both for 4 ppl) from the stems, then finely chop. Stir together mustard and mayo in a small bowl. Set aside.

Form patties

Combine bison with panko, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4ppl) in a medium bowl. Form bison mixture into two 4-inch wide burger patties (four patties for 4 ppl). Sprinkle the chopped rosemary and thyme over both sides of the patties, then press to adhere. Set aside.

Cook bacon

Heat a large non-stick pan over medium-high heat. When hot, add bacon. Cook, turning occasionally, until crispy, 5-7 min.** Remove pan from the heat. Using tongs, transfer bacon to a paper towel-lined plate and set aside.

Grill patties and buns

Add patties to grill. Reduce heat to medium, close lid and grill patties, until cooked through, flipping once, 4-5 min per side.** When patties are almost done, carefully top patties with cheese and add buns to other side of grill, cut-side down. Close lid and grill until cheese is melted and buns are warmed through, 2-3 min. (NOTE: Keep an eye on buns so that they don't burn!)

Finish and serve

Spread 1 tbsp mustard mayo on each top bun. Top each bottom bun with a patty, then spring mix, tomatoes, pickles, bacon and top bun. Divide bison burgers and fries between plates. Serve with remaining mustard mayo on the side, for dipping.