Steakhouse-Style Bison Patties
with Creamy Mushroom Gravy and Chive Mash
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.
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
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
Instructions
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.
