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Bunless bison burger with sautéed vegetables

Upgrade this bunless burger with sautéed vegetables.
Recipe and photo provided by CanolaInfo.org

4 servings / 45 min

Prep 10 min / Cook 35 min

Upgrade this bunless burger with a balsamic reduction and sautéed vegetables. Dijon mustard and rosemary enhance the flavour.

Ingredients
  • 1/2 cup (125 mL) balsamic vinegar
  • 1 lb (500 g) ground bison or lean ground beef
  • 2 tbsp (25 mL) breadcrumbs
  • 1 tsp (5 mL) Dijon mustard
  • 1 tsp (5 mL) finely chopped fresh rosemary
  • 1/4 tsp (1 mL) ground pepper
  • 1 1/2 tbsp (22 mL) canola oil, divided
  • 2 small onions, sliced
  • 1 1/2 cup (375 mL) sliced mushrooms
  • 1 red bell pepper, seeds removed, sliced
Directions
  1. In small saucepan, bring balsamic vinegar to boil. Reduce heat and simmer until vinegar is syrupy, about 10 minutes.
  2. Meanwhile, in bowl, combine bison, breadcrumbs, mustard, rosemary, and pepper. Shape four burgers and set aside.
  3. In nonstick skillet, heat 1 tbsp (15 mL) canola oil over medium-high heat and cook onions until browned, 3-5 minutes, stirring constantly. Add mushrooms and bell pepper, cook 3 minutes. Remove and set aside.
  4. In same skillet, heat remaining canola oil and cook bison burgers until the meat is fully-cooked.
  5. Garnish bison burger with sautéed vegetables and drizzle with reduced balsamic vinegar.
Nutritional info per serving (1 of 4)
  • Calories 250
  • Protein 24 g
  • Total Fat 10 g
    Saturated Fat 2 g
    Cholesterol 60 mg
  • Carbohydrates 15 g
    Fibre 2 g
    Sugars 9 g
    Added sugars 0 g
  • Sodium 135 mg
  • Potassium 258 mg