Maple-Bacon Bison Burgers
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Maple-Bacon Bison Burgers

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.

Preparation Time35 minutes
Cooking Time


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


(Contains Egg, Mustard)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

56 g

Spring Mix

340 g

Sweet Potato

1 tbsp

White Wine Vinegar

(Contains Sulphites)

Not included in your delivery

2.5 tbsp


0.13 tsp


¼ tsp


1 tbsp

Unsalted Butter*

(Contains Milk)

2 tsp



Nutrition Values

Calories1420 kcal
Fat93 g
Saturated Fat32 g
Carbohydrate97 g
Sugar31 g
Dietary Fiber7 g
Protein52 g
Cholesterol180 mg
Sodium2000 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
Large Bowl
Paper Towel
Parchment Paper
Large Non-Stick Pan
Medium Bowl
Small Bowl


Roast sweet potatoes

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.)

Cook bacon

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.**

Cook patties

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.

Make Dijonnaise and vinaigrette

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.

Toast buns

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

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.