Bunless Bison Burger with Sautéed Vegetables and Balsamic Reduction

- 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 fresh rosemary finely chopped (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 (2)
- 1 1/2 cups sliced mushrooms (375 mL)
- 1 red bell pepper seeds removed, sliced (1)
1. In a small saucepan, bring balsamic vinegar to a boil. Reduce heat and simmer for about 10 minutes or until the vinegar is syrupy.
2. Meanwhile, in a bowl, combine bison, breadcrumbs, mustard, rosemary, salt and pepper. Shape into four burger and set aside.
3. In a nonstick skillet, heat 1 Tbsp (15 mL) of canola oil over medium-high heat and sauté onions until browned, 3-5 minutes, stirring constantly. Add mushrooms and bell pepper, cook 3 minutes. Remove and set aside.
4. In the same skillet, heat the 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.