Butternut and Bison Burger
A lean, ground bison patty topped with melted mozzarella cheese, a slice of roasted butternut squash and colorful butternut and cabbage slaw.
Ingredients per serving
Prepare the Roasted Butternut Squash Rounds
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Butternut pumpkin 13.0 kg
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Extra virgin olive oil, as needed
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Salt and pepper, to taste
Prepare the Butternut Squash Slaw
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Butternut squash base, roasted 225.0 g
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Vinegar, cider 30.0 ml
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Knorr® Ultimate Roasted Chicken Base Gluten Free 60.0 ml
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Cayenne pepper 6.0 ml
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Salt, to taste
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Granulated garlic, as needed
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Purple cabbage, shaved 185.0 g
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Maille Dijon Originale Mustard 4 x 4.1 kg 60.0 ml
Prepare the Burger
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Mozzarella, sliced 10.0 slices
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Butternut Squash Slaw, prepared 300.0 ml
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Bison, ground, 90/10, formed into 6 oz. patties 10.0 each
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Butternut squash rounds, prepared 10.0 each
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Whole wheat bun, toasted 10.0 each
Preparation
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Prepare the Roasted Butternut Squash Rounds
- Peel the squash. Cut the neck of the squash into 10 rounds, approximately 0,6 cm thick. Season with salt, pepper and olive oil.
- Cut the base of the squash in half and remove the seeds. Season with salt, pepper, and olive oil.
- Roast the squash in a 200°C oven until tender, about 15 minutes for the rounds, and 30 minutes for the base.
- Cool and store the rounds for service and the base for the Butternut Squash Slaw.
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Prepare the Butternut Squash Slaw
- Combine Hellmann’s® Real Mayonnaise, roasted squash, Maille Dijon, vinegar, chicken stock and cayenne in a blender and purée until smooth. Season to taste with salt and granulated garlic. Reserve refrigerated.
- For service, combine 105 ml of the sauce with the purple cabbage
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Prepare the Burger
- To assemble, spread 15 ml Hellmann’s® Real Mayonnaise on the heel of the bun.
- Add the grilled bison patty and top with mozzarella cheese, a Roasted Butternut Squash Round, 30 ml of the Butternut Squash Slaw, and then top with the toasted bun crown. Serve.
