Bunless Bison Burger
Upgrade this bunless burger with a balsamic reduction and sautéed vegetables, made with canola oil to help keep saturated fat in check. Dijon mustard and rosemary enhance the flavour of bison.
Makes 4 servings
Cooking time: N/A
Ingredients
- 1/2 cup balsamic vinegar 125 mL
- 1 lb ground bison or lean ground beef 500 g
- 2 Tbsp breadcrumbs 30 mL
- 1 tsp Dijon mustard 5 mL
- 1 tsp finely chopped fresh rosemary 5 mL
- 1/4 tsp salt 1 mL
- 1/4 tsp ground pepper 1 mL
- 1 1/2 Tbsp canola oil, divided 20 mL
- 2 small onions, sliced
- 1 1/2 cup sliced mushrooms 375 mL
- 1 red bell pepper, seeds removed, sliced
Instructions
- In small saucepan, bring balsamic vinegar to boil. Reduce heat and simmer for about 10 minutes or until vinegar is syrupy.
- Meanwhile, in bowl, combine bison, breadcrumbs, mustard, rosemary, salt and pepper. Shape four burgers and set aside.
- In nonstick skillet, heat 1 Tbsp (15 mL) canola oil over medium-high heat and cook onions for 3 – 5 minutes or until browned, stirring constantly. Add mushrooms and bell pepper; cook for 3 minutes. Remove and set aside.
- In same skillet, heat remaining canola oil and cook bison burgers until meat is fully cooked.
- Garnish bison burgers with sautéed vegetables and drizzle with reduced balsamic vinegar.
Notes
Serving size: 1 burger
Nutritional Information
Per Serving
Calories | 260 |
Total Fat | 10 g |
Saturated Fat | 2 g |
Cholesterol | 55 mg |
Carbohydrates | 15 g |
Fibre | 2 g |
Sugars | 9 g |
Protein | 26 g |
Sodium | 280 mg |
Potassium | 258 mg |
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