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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

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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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    SAVE $2.50
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  • 1 Tbsp.
    (15 ml)
    maple syrup
  • 1/2 tsp.
    (2 mL)
    Sriracha (red-hot) sauce
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  • Burgers:


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  • 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
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  • 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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  • 1
    handful baby arugula leaves
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  • 8
    slices tomato
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    ORGANIC GRAPE TOMATOES

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    CHERTO CHERRY TOMAT0ES

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  • 4
    slices red onion
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  • 4
    pepperoncini peppers for garnish (optional)
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    MINI SWEET PEPPERS

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    454 g, PRODUCT OF MEXICO


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.

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