Entree: Canada – Canadian Prairies (Manitoba) – Manitoba Bison Burger

Serving Size: 4

Approximate Time

Prep 30 min

Cook 35 min

Total 1 hr 5 min

Ingredients

- 1 1/2 lb (680 g) ground bison
- 1 small yellow onion, finely chopped, about 1/2 cup (80 g)
- 2 cloves garlic, minced
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) smoked paprika
- 1 tsp (2 g) ground coriander
- 3/4 tsp (4 g) kosher salt, plus more for potatoes and mushrooms
- 1/2 tsp (1 g) freshly ground black pepper, plus more as needed
- 1/4 cup (25 g) panko breadcrumbs
- 1 large egg (about 50 g)
- 1 tbsp (15 ml) neutral oil (for searing patties)
- 4 brioche burger buns
- 2 tbsp (30 g) butter, softened, for toasting buns
- 8 oz (225 g) mixed wild mushrooms (chanterelles/shiitake/cremini), trimmed and sliced
- 1 tbsp (15 g) butter + 1 tbsp (15 ml) olive oil (for sautéing mushrooms)
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp (1 g) dried thyme
- 1 cup (150 g) Saskatoon berries, fresh or frozen
- 2 tbsp (25 g) brown sugar
- 1 tbsp (15 ml) balsamic vinegar
- 1/4 cup (60 ml) water
- 1 tsp (5 ml) cornstarch mixed with 1 tsp (5 ml) cold water (slurry), optional to thicken sauce
- 4 leaves butter lettuce (or romaine leaves)
- 1 medium tomato, sliced (about 120 g)
- 1/4 small red onion, thinly sliced
- 1 1/2 lb (680 g) baby potatoes, halved
- 2 tbsp (30 ml) olive oil (for potatoes)
- 1 tsp (5 g) coarse salt (for potatoes)
- 1/2 tsp (1 g) smoked paprika (for potatoes)
- 1/2 tsp (1 g) black pepper (for potatoes)
- 2 tbsp (10 g) chopped fresh parsley, for garnish

Instructions

Short Description:
A hearty prairie-style bison burger featuring lean locally sourced bison patties, sautéed wild mushrooms, and a tangy-sweet Saskatoon berry sauce, served with roasted potato wedges for a complete main-course meal.

Regional Notes:
This Manitoba version uses locally sourced ground bison and highlights regional flavors: wild mushrooms from Manitoba woodlands and a Saskatoon berry sauce (a Prairie fruit). Seasoning and toppings reflect Prairie produce and a lean meat profile rather than a generic beef burger.

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or foil.
2. Toss the halved baby potatoes with 2 tbsp (30 ml) olive oil, 1 tsp (5 g) coarse salt, 1/2 tsp (1 g) smoked paprika, and 1/2 tsp (1 g) black pepper. Spread cut-side down on the prepared baking sheet and roast 25–30 minutes, turning once, until golden and tender.
3. While potatoes roast, make the Saskatoon berry sauce: in a small saucepan combine 1 cup (150 g) Saskatoon berries, 2 tbsp (25 g) brown sugar, 1 tbsp (15 ml) balsamic vinegar, and 1/4 cup (60 ml) water. Bring to a simmer over medium heat and cook 6–8 minutes, mashing berries with a spoon to release juices. If a thicker sauce is desired, stir in the cornstarch slurry and simmer 1 minute until glossy. Remove from heat and keep warm.
4. Heat a large skillet over medium-high heat and add 1 tbsp (15 g) butter and 1 tbsp (15 ml) olive oil. Add the sliced wild mushrooms and 1 tsp (1 g) thyme, season with a pinch of salt and pepper, and sauté until browned and any liquid evaporates, about 6–8 minutes. Remove mushrooms to a plate and keep warm.
5. In a large bowl combine the ground bison, chopped onion, minced garlic, 1 tbsp (15 ml) Worcestershire sauce, 1 tsp (5 g) smoked paprika, 1 tsp (2 g) ground coriander, 3/4 tsp (4 g) kosher salt, 1/2 tsp (1 g) black pepper, 1/4 cup (25 g) panko, and 1 large egg. Gently mix until just combined; avoid overworking the meat.
6. Divide the mixture into 4 equal portions and form into patties about 3/4 inch thick, making a slight indentation in the center of each to reduce puffing during cooking (each patty ≈ 6 oz / 170 g).
7. Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tbsp (15 ml) neutral oil. When shimmering, sear the patties 4–5 minutes per side for medium (or until an internal temperature of 160°F / 71°C for ground bison is reached). Adjust time for preferred doneness. Transfer cooked patties to a plate and let rest 3 minutes.
8. Meanwhile, halve the brioche buns and spread softened butter on cut sides. Toast buns in a dry skillet or under the broiler until golden, about 1–2 minutes.
9. Assemble burgers: spread a spoonful of Saskatoon berry sauce on the bottom bun, add a lettuce leaf, top with the bison patty, spoon sautéed wild mushrooms over the patty, then add tomato slice and red onion. Spoon an additional small drizzle of Saskatoon sauce on the top bun if desired, then close.
10. Serve each Manitoba Bison Burger with a portion of roasted potato wedges and garnish potatoes with chopped fresh parsley. Offer extra Saskatoon berry sauce on the side.