Bunless bison burger with sauteed vegetables
Upgrade this bunless burger with a balsamic reduction and sautéed vegetables. Dijon mustard and rosemary enhance the flavour.
250 cal Serves 4
Prep time 0h 10m
Cook time 0h 35m
Total time 0h 45m
Step 1In small saucepan, bring balsamic vinegar to boil. Reduce heat and simmer until vinegar is syrupy, about 10 minutes.
Step 2Meanwhile, in bowl, combine bison, breadcrumbs, mustard, rosemary, and pepper. Shape four burgers and set aside.
Step 3In 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.
Step 4In same skillet, heat remaining canola oil and cook bison burgers until the meat is fully-cooked.
Step 5Garnish bison burger with sautéed vegetables and drizzle with reduced balsamic vinegar.
Per serving (1 of 4)
- 24 g
- 135 mg
- 258 mg
- Total fat
- 10 g
- Saturated fat
- 2 g
- 60 mg
- 15 g
- 2 g
- 9 g
- Added sugars
- 0 g
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