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Maple-Bacon Bison Burgers
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Maple-Bacon Bison Burgers

Maple-Bacon Bison Burgers

with Potato 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!

Tags:
Discovery
Allergens:
Egg
Wheat
Milk
Mustard
Sulphites

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Lean Ground Bison

100 g

Bacon Strips

2 unit

Brioche Bun

(Contains Egg, Wheat)

2 tbsp

Maple Syrup

½ cup

White Cheddar Cheese, shredded

(Contains Milk)

1 tbsp

Dijon Mustard

(Contains Mustard)

1 tsp

Garlic Salt

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

56 g

Spring Mix

460 g

Russet Potato

1 tbsp

White Wine Vinegar

(Contains Sulphites)

Not included in your delivery

2.5 tbsp

Oil*

0.13 tsp

Salt*

¼ tsp

Pepper*

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tsp

Sugar*

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Nutrition Values

Calories1440 kcal
Fat85 g
Saturated Fat30 g
Carbohydrate105 g
Sugar26 g
Dietary Fiber5 g
Protein57 g
Cholesterol177 mg
Sodium1920 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.

Utensils

Baking Sheet
Measuring Spoons
Large Bowl
Paper Towel
Parchment Paper
Small Bowl
Large Non-Stick Pan
Medium Bowl
Whisk

Instructions

Roast potato wedges
1

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. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with pepper and half the garlic 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.)

Cook bacon
2

Meanwhile, 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, 10-13 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 2 tsp sugar (dbl for 4 ppl). Return bacon to the top of the oven until golden-brown, 6-8 min.**

Cook patties
3

Meanwhile, 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. (NOTE: Don't overcrowd the pan; cook patties in 2 batches, if needed!) Pan-fry until cooked through, 4-5 min per side.** Transfer patties to a plate and cover to keep warm.

Make Dijonnaise and vinaigrette
4

Meanwhile, add remaining Dijon and mayo to a small bowl. Season with salt and pepper, to taste, then stir to combine. Set aside. Add vinegar and 1 1/2 tbsp oil (dbl for 4 ppl) to the large bowl with reserved maple syrup. Season with salt and pepper, to taste, then whisk to combine.

Toast buns
5

Halve buns. When bacon is done, transfer to a paper towel-lined plate. Remove the parchment paper from the baking sheet, then carefully wipe the sheet clean. Arrange buns on the baking sheet, cut-side up. Sprinkle cheese over top buns. 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!)

Finish and serve
6

Add spring mix to the large bowl with vinaigrette, then toss to combine. Spread 1 tbsp softened butter (dbl for 4 ppl) on bottom buns. Stack some salad, patties and bacon on bottom buns. Close with top buns. Divide burgers, potato wedges and remaining salad between plates. Serve Dijonnaise alongside for dipping.