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!
The quantities provided above are averages only.
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
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*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Remove 1 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Wash and dry all produce. 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.)
Meanwhile, pat bacon dry with paper towels. Arrange bacon in a single layer on a parchment-lined baking sheet. Roast in the top of the oven until bacon edges start to crisp, 8-12 min. Carefully remove the baking sheet from the oven, then drain and discard bacon fat. 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, 5-7 min.**
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, then cover to keep warm.
Meanwhile, add remaining Dijon and mayo to a small bowl. Season with salt and pepper, to taste, then stir to combine. 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.
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!)
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.
