Mozzarella Bison Burgers
with DIY Bacon Jam and Potato Wedges
Calling all bacon lovers! Tender bison patties are nestled between artisan buns with chipotle mayo, gooey mozzarella cheese and a sweet and savoury DIY bacon jam that will have you eager to take another bite!
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
400 g
Yellow Potato
2 unit(s)
Artisan Bun
(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)
1 unit(s)
Yellow Onion
2 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)
1 tbsp
Montreal Spice Blend
(Contains Mustard May contain Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy May contain Egg, Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Balsamic Vinegar
(Contains Sulphites)
1 tbsp
Brown Sugar
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Quarter potatoes lengthwise.
- 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 salt and pepper, 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, add bison, Montreal Steak Spice, and breadcrumbs to a medium bowl.
- Form mixture into two (four) 5-inch-wide patties. (TIP: If you prefer a more tender patty, add an egg to the mixture.)
- Heat a large non-stick pan over medium heat.
- When hot, add patties to the dry pan. (NOTE: Don't overcrowd the pan; cook the patties in 2 batches if needed.) Pan-fry until cooked through, 4-5 min per side.**
- Sprinkle half the cheese over top. Cover to melt cheese onto patties. (TIP: If it doesn't melt quickly, reheat covered pan over low heat. Cook until cheese melts.)
- Transfer patties to a plate. Cover to keep warm.
- Carefully wipe the pan clean.
- Meanwhile, peel, then cut onion into 1/4-inch slices.
- Combine mayo and chipotle sauce in a small bowl.
- Reheat the same pan over medium-high.
- Cut bacon crosswise into 1/4-inch strips on a plate. (TIP: Use kitchen shears to cut bacon with ease.)
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions and diced bacon. Cook, stirring occasionally, until onions brown and bacon is cooked through, 5-7 min.** Carefully drain excess oil.
- Add 2 tbsp (4 tbsp) water, vinegar and brown sugar. Cook, stirring often, until reduced, 1-2 min. Season witth salt and pepper.
- Meanwhile, halve buns, then arrange on a parchment-lined baking sheet on the bottom rack of the oven, cut-side up.
- Sprinkle remaining cheese on bottom buns.
- Toast until buns are golden-brown and cheese melts, 3-4 min. (TIP: Keep an eye on them so they don't burn.)
- Spread some chipotle mayo on top buns. Stack bacon jam and patties on bottom buns. Close with top buns.
- Serve burgers with potato wedges and remaining chipotle mayo for dipping.
