HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSteakhouse Style Bison Patties
Steakhouse-Style Bison Patties

Steakhouse-Style Bison Patties

with Creamy Mushroom Gravy and Chive Mash

Bison Special
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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.

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

250 g

Lean Ground Bison

360 g

Yellow Potato

200 g

Mixed Mushrooms

237 mL



1 unit

Beef Broth Concentrate

7 g


¼ cup

Italian Breadcrumbs

(ContainsMilk, Sesame, Soy, Gluten)

2 unit

Garlic, cloves

1 tbsp

Montreal Steak Spice

170 g


Not included in your delivery

2.5 tbsp

Unsalted Butter*


1 tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1120 kcal
Fat84 g
Saturated Fat43 g
Carbohydrate60 g
Sugar9 g
Dietary Fiber7 g
Protein37 g
Cholesterol245 mg
Sodium1010 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Small pot
Baking Sheet
Large Non-Stick Pan
Medium Bowl
Potato Masher
Instructionsarrow up iconarrow up icon
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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.