Bunless Bison Burger with Sauteed Vegetables and Balsamic Reduction
Upgrade this bun-less 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.
- 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
- 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, salt 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.
|Total Fat||10 g|
|Saturated Fat||2 g|
Black Bean Burgers with Avocado Lime Mayonnaise
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Chickpea Salad with Seared Sirloin
This addictive salad’s texture and flavor will make your mouth sing. It’s a great way to use up leftover steak or grilled vegetables. Plan ahead and make a double batch of cauliflower so you can add it to other salads or enjoy it on its own as a side dish. Canola oil’s neutral taste lets the vinaigrette’s lime flavors shine.