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
Ingredients
Directions
-
Step 1
In small saucepan, bring balsamic vinegar to boil. Reduce heat and simmer until vinegar is syrupy, about 10 minutes. -
Step 2
Meanwhile, in bowl, combine bison, breadcrumbs, mustard, rosemary, and pepper. Shape four burgers and set aside. -
Step 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. -
Step 4
In same skillet, heat remaining canola oil and cook bison burgers until the meat is fully-cooked. -
Step 5
Garnish bison burger with sautéed vegetables and drizzle with reduced balsamic vinegar.
Nutritional information
Per serving (1 of 4)
- Calories
- 250
- Protein
- 24 g
- Sodium
- 135 mg
- Potassium
- 258 mg
- Total fat
- 10 g
- Saturated fat
- 2 g
- Cholesterol
- 60 mg
- Carbohydrates
- 15 g
- Fibre
- 2 g
- Sugars
- 9 g
- Added sugars
- 0 g
