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Chili-Spiced Bison Burgers with Blueberry Mostarda 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.
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Chili-Spiced Bison Burgers with Blueberry Mostarda

Chili-Spiced Bison Burgers with Blueberry Mostarda

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8
servings
0:15
Preparation
0:08
COOKING
0:23
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 1 cup
    (250 mL)
    wild Canadian blueberries
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  • 1/4 cup
    (60 mL)
    balsamic vinegar
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    946 ml or GT'S KOMBUCHA 1.4 L


  • 1 Tbsp.
    (15 ml)
    maple syrup
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    500 ml


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    IRRESISTIBLES OR LIFE SMARMAPLET SYRUP

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    540 ml, SELECTED VARIETIES


  • 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
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  • 1/2 tsp.
    (2 mL)
    kosher salt
  • 1/2 tsp.
    (2 mL)
    pepper
  • 4
    crusty bun
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  • 4 oz
    (125 g)
    grated Canadian brick cheese with hot peppers
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    BABYBEL OR THE LAUGHING COW CHEESE

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    JARLSBERG SLICED CHEESE

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    120 g SELECTED VARIETIES


    SNOWDONIA CHEDDAR CHEESE OR SARTORI BELLA VITANO CHEESE OR BEEMSTER CHEESE

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    5 BROTHERS CHEDDAR

    5 BROTHERS CHEDDAR

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    DELI CUT 22.63/lb


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    DELI CUT 22.63/lb


  • 1
    handful baby arugula leaves
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  • 8
    slices tomato
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    ORGANIC TOMATOES ON THE VINE

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    PRODUCT OF ONTARIO OR MEXICO 7.69/kg


  • 4
    slices red onion
  • 4
    pepperoncini peppers for garnish (optional)
Imprimer ma sélection

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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