L’Artisan: BBQ Bison Burgers with Roasted Pepper & Tzatziki
Lemon-Garlic Fingerling Potatoes & Grilled Eggplant Salad
Cooking time
30 minutes
Servings
2/4
Calories
900 /serving
Let’s hear it for the B! By which we mean barbecues, burgers and bison! Take the experience up a notch with this premium red meat, which boasts exceptional tenderness and a nicely rounded beefy flavour. Add a swipe of tzatziki and roasted pepper on a warm potato-scallion bun, and it’s a thing of beauty. Elevate salad and fry sides by applying lemon and garlic to roasted fingerlings, and by grilling eggplant with Greek-themed herbs and spices to toss with lettuce for an added attraction.
We will send you:
- 250g Ground bison
- 450g Fingerling potatoes
- 2 Garlic cloves
- 1 Lemon
- 1 Eggplant
- 1 Head of Boston lettuce
- 1 Roasted pepper
- 60g Garlic-cucumber yogurt (tzatziki)
- 2 Gourmet potato-scallion buns
- 7g Paprika & Oregano spices (garlic, paprika, beef bouillon, salt, onion, oregano, black pepper, sunflower oil, thyme, parsley, cinnamon, nutmeg)
Contains: Barley, Milk, Wheat
You will need:
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
BBQ (or grill pan)
Total Fat
36 g
Saturated Fat
11 g
Sodium
1040 mg
Total Carb
111 g
Sugars
18 g
Protein
42 g
Fibre
16 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. Juice the lemon. Mince the garlic. Halve the potatoes lengthwise (quarter if large). On a lined sheet pan, toss the potatoes with a drizzle of oil, ½ the lemon juice and S&P. Roast, flipping and adding ½ the garlic halfway, 20 to 25 min., until browned and tender.
Prepare & grill the patties
Meanwhile, in a large bowl, combine the bison, ¾ of the 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, partially covered) and grill, 3 to 5 min. per side, until cooked through. Transfer to a plate and reserve the grill pan, if using.
Grill the eggplant
Meanwhile, cut the eggplant crosswise into ¾ inch pieces. In a second large bowl, combine the eggplant, a generous drizzle of oil, the remaining garlic and spices, and S&P. Add to the BBQ (or to the reserved grill pan heated on medium-high) and grill, turning occasionally, 7 to 9 min., until tender and beginning to brown. Transfer to a plate. Reserve the bowl and grill pan, if using.
Grill the buns
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 warmed through and beginning to brown. Transfer to a plate.
Make the salad
Meanwhile, separate the lettuce leaves; tear ¾ of the leaves. In the reserved bowl, combine the remaining lemon juice, a drizzle of oil and S&P. Add the eggplant and torn lettuce; toss well.
Finish & serve
Thinly slice the roasted pepper crosswise. Divide the bun bottoms and potatoes between your plates. Top each bun bottom with a spoonful of the tzatziki, a patty, the roasted pepper, remaining lettuce and a bun top. Serve the salad and remaining tzatziki on the side. Bon appétit!
