Maple Bacon Bison Burgers
with Wedges and Dijonnaise
Maple syrup-glazed bacon on top of a bison burger just screams Canada, eh? We've paired it with sharp old cheddar, some vinegary greens and cheesy Parm wedges – plus, a mayo dipper!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Lean Ground Bison
(Contains Egg, Wheat)
White Cheddar Cheese, shredded
(Contains Egg, Mustard)
White Wine Vinegar
Not included in your delivery
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Remove 1 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to an unlined baking sheet. Season with pepper and half the garlic salt, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) 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.)
While wedges roast, pat bacon dry with paper towels. Arrange bacon in a single layer on a parchment-lined baking sheet. Bake in the top of the oven until bacon edges start to crisp, 12-14 min. Carefully remove the baking sheet from the oven, then drain and discard bacon drippings. Reserve 1/2 tbsp maple syrup (dbl for 4 ppl) in a large bowl for step 4. Drizzle remaining maple syrup over bacon, then sprinkle with brown sugar. Return bacon to the top of the oven until golden-brown, 6-8 min.
While bacon bakes, add bison, remaining garlic salt, panko, half the Dijon and 1 tbsp water (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). Heat a large non-stick pan over medium heat. When hot, add patties to the dry pan. Pan-fry until cooked through, 4-5 min per side. ** (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed!) Transfer patties to a plate and cover to keep warm.
While patties cook, add remaining Dijon and mayo to a small bowl. Season with salt and pepper, to taste, then stir to combine. Set aside. Add vinegar, 1 1/2 tbsp oil (dbl for 4 ppl) to the large bowl with maple syrup. Season with salt and pepper, to taste, then whisk to combine.
Halve buns. When bacon is done, transfer to a paper towel-lined plate. Remove the parchment paper from the baking sheet, then carefully wipe clean any remaining drippings on the baking sheet. Arrange buns on the baking sheet, cut-side up. Sprinkle with cheese. Toast buns in the top of the oven until cheese melts, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
Add spring mix to the large bowl with vinaigrette. Toss to combine. Spread 1 tbsp softened butter on bottom buns. Stack some salad, then patties and bacon on bottom buns. Close with top buns. Divide burgers, wedges and remaining salad between plates. Serve Dijonnasie alongside for dipping.