Steakhouse Bison Cheeseburgers
with Mushroom Gravy and Spiced Potato Wedges
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!
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
113 g
Mushrooms
460 g
Russet Potato
1 tbsp
Montreal Spice Blend
1 tbsp
Whole Grain Mustard
(Contains Mustard)
2 unit
Artisan Bun
(Contains Soy, Wheat, Milk)
¼ cup
Mayonnaise
(Contains Egg, Mustard)
1 unit
Beef Broth Concentrate
1 tbsp
All-Purpose Flour
(Contains Wheat)
28 g
Baby Spinach
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. 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.) Set aside. 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 gravy 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. (TIP: Keep your eye on buns so they don't burn!) (NOTE: For 4 ppl, toast buns first, then patties.)
Spread half the zesty mayo on bottom buns, then stack with spinach, patties and some mushroom gravy. Close with 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.
