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Steakhouse Bison Cheeseburger

Steakhouse Bison Cheeseburger

with Mushroom Gravy and Spiced Potato Wedges

Custom recipe
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Familiar steakhouse flavours of mushroom gravy and Montreal Steak Spice amp up this weeknight cheeseburger. Dunk the golden roasted potatoes into the zesty mayo for a texture-taste sensation!

Tags:Optional Spice

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

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Lean Ground Bison

113 g


460 g

Russet Potato

1 tbsp

Montreal Steak Spice

1 tbsp

Whole Grain Mustard


2 unit

Artisan Bun

(ContainsSoy/Soja, Wheat/Blé)

¼ cup


(ContainsMustard/Moutarde, Egg/Oeuf)

1 unit

Beef Broth Concentrate

1 tbsp

All-Purpose Flour


28 g

Baby Spinach

½ cup

Aged White Cheddar Cheese, shredded


Not included in your delivery

1 tbsp

Unsalted Butter*


1.5 tbsp


0.06 tsp


0.06 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1190 kcal
Fat72 g
Saturated Fat25 g
Carbohydrate92 g
Sugar5 g
Dietary Fiber7 g
Protein46 g
Cholesterol155 mg
Sodium1590 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Medium Bowl
Measuring Cups
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F and wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with half the Montreal Steak Spice, then toss to coat. Roast in the middle of the oven until golden-brown, 25-28 min.


While potatoes roast, roughly chop mushrooms into 1/2-inch pieces. Combine mayo and mustard in a small bowl. Set aside. Halve buns, then arrange them on one side of another unlined baking sheet, cut-side up. (NOTE: For 4 ppl, use the entire baking sheet.)


Combine bison and remaining Montreal Steak Spice in a medium bowl. 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 1/2 tbsp oil (dbl for 4 ppl), then patties. Pan-fry until cooked through, 4-5 min per side. Remove the pan from the heat, then transfer patties to the other side of the baking sheet with buns. (NOTE: For 4 ppl, transfer patties to a another unlined baking sheet.) Set aside. Carefully discard fat from the pan.


Heat the same pan over medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl), then mushrooms. Cook, stirring occasionally, until softened, 5-6 min. Reduce heat to medium, then sprinkle flour over mushrooms. Cook, stirring often, until coated, 1-2 min. Add 1/2 cup water (dbl for 4 ppl) and broth concentrate to the pan. Cook, stirring often, until sauce thickens, 2-3 min. Season with salt and pepper.


While mushroom gravy cooks, sprinkle cheese over patties. Toast buns and patties in the top of the oven, until cheese melts and buns are golden. (NOTE: Keep your eye on them so they don't burn! For 4 ppl, toast buns first, then patties.)


Spread half the zesty mayo on bottom buns, then top with spinach, patties, some mushroom gravy and top buns. Divide burgers and potato wedges between plates. Spoon remaining mushroom gravy over potato wedges. Serve remaining zesty mayo on the side for dipping.