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Chili-Spiced Bison Burgers with Blueberry Mostarda
2015-12-08
https://www.metro.ca/userfiles/image/recipes/hamburgers-de-bison-pimentes-avec-mostarda-aux-bleuets-10391.jpg
PT15M
PT08M
PT23M
Mostarda:In medium saucepan, stir blueberries with vinegar then bring to a boil.Reduce heat and simmer, stirring frequently until mixture is very thick, about 2 min.Stir in maple syrup and sriracha.Remove from heat and let cool.Burgers:In a large bowl, gently mix bison together with herbs, garlic, hot peppers, 1 Tbsp. (15 mL) oil, chili powder and Dijon mustard until combined.Shape into four (½-in./1-cm) thick patties.Heat remaining 1 Tbsp. (15 mL) oil in a large skillet over high heat.Sprinkle burgers with salt and pepper; add to skillet.Cook until well browned, about 3 to 4 min per side for medium-rare.Sprinkle cheese over top and let it melt.Slice buns in half and spread bottom halves with blueberry mostarda.Place a burger on each bottom half and top with arugula, sliced tomato and red onion.Cover with bun tops; press lightly and skewer with a pepperoncini pepper for garnish.Bison meat is very lean and is best served rare or medium-rare. These burgers are also excellent barbecued.
8
5
1
5
5
Chili-Spiced Bison Burgers with Blueberry Mostarda
8
servings
0:15
Preparation
0:08
COOKING
0:23
TOTAL TIME
Ingredients
-
1 cup
(250 mL)wild Canadian blueberries
-
1/4 cup
(60 mL)balsamic vinegar
-
1 Tbsp.
(15 ml)maple syrup
-
1/2 tsp.
(2 mL)Sriracha (red-hot) sauce
-
Burgers:
-
1 1/2 lb
(675 g)ground bison
-
1 tsp.
(5 mL)chopped fresh thyme leaves
-
1 tsp.
(5 mL)chopped fresh chives
-
1
clove garlic, crushed
-
1 or 2
small hot peppers, finely minced
-
2 Tbsp.
(30 mL)olive oil, divided
-
2 Tbsp.
(30 mL)chili powder
-
1 Tbsp.
(15 mL)Dijon mustard
-
1/2 tsp.
(2 mL)kosher salt
-
1/2 tsp.
(2 mL)pepper
-
4
crusty bun
-
4 oz
(125 g)grated Canadian brick cheese with hot peppers
-
1
handful baby arugula leaves
-
8
slices tomato
-
4
slices red onion
-
4
pepperoncini peppers for garnish (optional)
Preparation
Mostarda:
In medium saucepan, stir blueberries with vinegar then bring to a boil.
Reduce heat and simmer, stirring frequently until mixture is very thick, about 2 min.
Stir in maple syrup and sriracha.
Remove from heat and let cool.
Burgers:
In a large bowl, gently mix bison together with herbs, garlic, hot peppers, 1 Tbsp. (15 mL) oil, chili powder and Dijon mustard until combined.
Shape into four (½-in./1-cm) thick patties.
Heat remaining 1 Tbsp. (15 mL) oil in a large skillet over high heat.
Sprinkle burgers with salt and pepper; add to skillet.
Cook until well browned, about 3 to 4 min per side for medium-rare.
Sprinkle cheese over top and let it melt.
Slice buns in half and spread bottom halves with blueberry mostarda.
Place a burger on each bottom half and top with arugula, sliced tomato and red onion.
Cover with bun tops; press lightly and skewer with a pepperoncini pepper for garnish.
Bison meat is very lean and is best served rare or medium-rare. These burgers are also excellent barbecued.
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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