L’Artisan: BBQ Bison Burgers with Spicy Gochujang Mayo
Pepper-Cucumber Slaw & Roasted Baby Potatoes
Cooking time
30 minutes
Servings
2/4
Calories
1110 /serving
When it comes to gourmet burgers, bison leads the pack. Known for its amazing tenderness, with a flavour that’s delicate, lean and decidedly not gamey, it defines melt in your mouth after a turn on the grill. Heighten the sensations by dolloping on mayo spiked with gochujang and tucking in a little mound of sweet pepper and cucumber slaw freshened with rice vinegar. There’s a lot going on in each bun, all of it above and beyond! Roasted baby potatoes are destined to dip into the rest of that spicy mayo.
We will send you:
- 250g Ground bison
- 450g Baby potatoes
- 150g Shredded cabbage
- 200g Mini sweet peppers
- 2 Cucumbers
- 60ml Mayonnaise
- 60ml Rice vinegar
- 15ml Gochujang
- 2 Gourmet potato-scallion buns
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Barley, Eggs, Sesame, Soy, Wheat
You will need:
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
BBQ (or grill pan)
Total Fat
61 g
Saturated Fat
13 g
Sodium
2280 mg
Total Carb
109 g
Sugars
24 g
Protein
38 g
Fibre
13 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. Halve the potatoes. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender.
Mise en place
Meanwhile, halve the cucumbers lengthwise; thinly slice. Thinly slice the sweet peppers into rounds, discarding the stems and seeds. In a small bowl, combine the mayo, gochujang (add ½ for medium spicy) and a pinch of the remaining spices.
Prepare & grill the patties
In a large bowl, combine the bison*, ⅔ of the remaining spices and S&P. Form into 2 patties (double for 4 portions). Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high) and grill, 3 to 5 min. per side, until cooked through. Transfer to a plate and reserve the grill pan, if using.
Grill the buns
Meanwhile, add the buns, cut-sides down, to the BBQ (or to the reserved grill pan heated on medium-high) and grill, 1 to 2 min., until lightly toasted. Transfer to a plate.
Make the slaw
In a large bowl, combine the vinegar, 1 tbsp oil (double for 4 portions) and the remaining spices. Add the cabbage, sweet peppers, cucumbers and S&P; toss well.
Plate your dish
Divide the bun bottoms and potatoes between your plates. Top each bun bottom with a spoonful of the gochujang mayo, a patty, a spoonful of the slaw and a bun top. Serve the remaining slaw and gochujang mayo on the side. Bon appétit!
