Bison Burgers with Sweet Potato Wedges

Ingredients

• 600 glean ground bison
• 1¾ tspWorcestershire sauce
• ¾ tspgarlic powder
• ½ tspsalt
• ½ tspblack pepper
• 4whole wheat English muffins, or whole wheat buns
• 1medium tomato, sliced
• ¼medium red onion, sliced
• 40 gromaine lettuce, chopped
• 1¼ tbspDijon mustard
• 4medium sweet potatoes, cut into wedges
• 3 tspextra-virgin olive oil
• ¾ tspsmoked paprika

Method

1. Preheat the oven to 220°C (425°F) with a rack in the centre and line a baking sheet with parchment.

2. Cut the sweet potatoes into wedges about 2 cm (3/4 inch) thick. Toss with the oil, smoked paprika and a pinch of salt and spread in a single layer, not touching.

3. Roast for 25 minutes, flipping the wedges at 12 minutes, until browned at the edges and soft inside.

   25 min timer

4. Meanwhile, mix the bison gently with the Worcestershire sauce, garlic powder, salt and pepper. Shape into four patties about 2 cm (3/4 inch) thick and press a shallow dimple into the centre of each so they stay flat.

5. Preheat the grill or a grill pan over medium-high heat, about 200 to 230°C (400 to 450°F), and oil the grates.

6. Grill the patties for about 4 minutes per side without pressing them, until they reach 71°C (160°F) in the centre. Bison is very lean, so it dries out quickly if overcooked.

   8 min timer

7. Rest the burgers for 3 minutes while you toast the muffins or buns on the grill for 1 minute.

8. Spread the buns with Dijon and build the burgers with lettuce, tomato and red onion. Serve with the wedges.

Storing and reheating

Cooked patties keep 3 days; reheat wedges in the oven or air fryer.