Upgrade this bunless 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
- In small saucepan, bring balsamic vinegar to boil. Reduce heat and simmer for about 10 minutes or until vinegar is syrupy.
- Meanwhile, in bowl, combine bison, breadcrumbs, mustard, rosemary, salt and pepper. Shape four burgers and set aside.
- In nonstick skillet, heat 1 Tbsp (15 mL) canola oil over medium-high heat and cook onions for 3 – 5 minutes or until browned, stirring constantly. Add mushrooms and bell pepper; cook for 3 minutes. Remove and set aside.
- In same skillet, heat remaining canola oil and cook bison burgers until meat is fully cooked.
- Garnish bison burgers with sautéed vegetables and drizzle with reduced balsamic vinegar.
|Total Fat||10 g|
|Saturated Fat||2 g|
Serving size: 1 burger
Recipe courtesy of canolainfo.org, featured in the Canadian Diabetes Association’s 2014 Healthy Living Calendar.