Steakhouse-Style Bison Patties
with Creamy Mushroom Gravy and Chive Mash- Milk
- Sesame
- Soy
- Gluten
Hearty, lean bison pairs perfectly with bold and rich flavours like this delicious mushroom gravy! We've dialed up the elegance with tender broccolini and buttery chive mash.
Ingredients
250 g
Lean Ground Bison
360 g
Yellow Potato
200 g
Mixed Mushrooms
237 mL
Cream
(Contains: Milk)
1 unit
Beef Broth Concentrate
7 g
Chives
¼ cup
Italian Breadcrumbs
(Contains: Milk, Sesame, Soy, Gluten)
2 unit
Garlic, cloves
1 tbsp
Montreal Spice Blend
170 g
Broccolini
Not included in your delivery
2.5 tbsp
Unsalted Butter*
(Contains: Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Cover to keep warm.
While potatoes cook, trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole. Thinly slice chives. Finely chop mushrooms. Peel, then mince or grate garlic. Add garlic, half the cream and 2 tbsp butter (dbl for 4 ppl) to a small pot. Bring to a simmer over medium heat, stirring occasionally, until butter melts, 3-4 min. Remove the pot from heat. Cover and set aside.
While cream steeps, combine bison, breadcrumbs and half the Montreal Steak Spice in a medium bowl. (TIP: If you prefer a firmer patty, add an egg to the mixture!) 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 butter (dbl for 4 ppl), then patties. Sear until golden-brown, 2-3 min per side. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed!) Transfer patties to an unlined baking sheet. Bake in the middle of the oven until cooked through, 6-8 min.**
While bison patties sear, add broccolini, half the remaining Montreal Steak Spice, 1 tbsp water and 1 tbsp oil (dbl both for 4 ppl) to another unlined baking sheet. Bake in the top of the oven until tender-crisp, 8-12 min.
Heat the same pan (from step 3) over medium. When hot, add mushrooms and remaining Montreal Steak Spice. Cook, stirring occasionally, until softened, 5-6 min. Add remaining cream and broth concentrate. Cook, stirring often, until gravy thickens slightly, 2-3 min. Remove the pan from heat, then season with salt and pepper, to taste. Cover to keep warm.
Roughly mash potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Add steeped cream and half the chives to potatoes. Season with salt and pepper, then stir to combine. Divide patties, mash and broccolini between plates. Spoon mushroom gravy over patties. Sprinkle remaining chives over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the bison's taste, with the mushroom gravy and garlic mash receiving particular praise for their rich flavors.
- Ease of prep: Some found it time-consuming with multiple steps, while others appreciated how straightforward it was to prepare.
- Suggestions: Consider reducing cream in potatoes and gravy for a less heavy dish; try blanching broccolini briefly before roasting for better texture.
- Portions: Several noted the potato portion seemed small compared to the amount of cream, resulting in overly liquid mash.
- Spice level: Some found the dish too peppery or spicy overall; consider using less Montreal Steak Spice for a milder flavor.
