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- 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)
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- In a small saucepan, bring balsamic vinegar to a boil. Reduce heat and simmer for about 10 minutes or until the vinegar is syrupy.
- Meanwhile, in a bowl, combine bison, breadcrumbs, mustard, rosemary, salt and pepper. Shape into four burger and set aside.
- 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.
- In the same skillet, heat the remaining canola oil and cook bison burgers until the meat is fully cooked.
- Garnish bison burger with sautéed vegetables and drizzle with reduced balsamic vinegar.

Bunless Bison Burger with Sautéed 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. Recipe courtesy of www.canolainfo.org.
- Makes
- 4
Nutritional Analysis
- Serving Size
- 1 burger
- Servings
- 4
- Calories
- 260
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Cholesterol
- 55 mg
- Sodium
- 260 mg
- Carbohydrates
- 15 g
- Fiber
- 2 g
- Sugars
- 9 g
- Protein
- 26 g
- Potassium
- 258 mg