Maple-Bacon Bison Burgers
with Sweet 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!
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.Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature.Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes and 1 tbsp oil to a parchment-lined 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 (1 tbsp) maple syrup in a large bowl for step 4. Drizzle remaining maple syrup over bacon, then sprinkle with 2 tsp (4 tsp) sugar. 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 (2 tbsp) water 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 (3 tbsp) oil 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 (2 tbsp) softened butter on bottom buns. Stack some salad, patties and bacon on bottom buns. Close with top buns. Divide burgers, sweet potato wedges and remaining salad between plates. Serve Dijonnaise alongside for dipping.