Peppery Bison Brie Burger & Kohlrabi Apple Slaw

Created By: Chef Leandro Vega
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  • Gently mix the first 3 ingredients together
  • Divide into three balls and flatten them to about 1” (2.5 cm) thick with the palm of your hand. Gently press the middle to create a shallow indent. The patty should be slightly larger than your burger buns.
  • In a hot cast iron pan, add some oil of your choice. Preheat the pan to medium high. When you see the first wisp of smoke the pan is ready.
  • Grill the patties, making sure they get a nice crust (that’s where the flavour is)
  • Cook for 3-4 minutes and flip.
  • Add the brie slices on top and grill for another 3-4 minutes.
  • Toss the arugula with some olive oil and salt
  • Toast the brioche buns with butter
  • Assemble burger with mayo on the bottom, then arugula, bison patty and Phlippens

Kohlrabi & Apple Slaw

  • Cut apple and kohlrabi into matchstick size (best to use a mandolin)
  • Mix the other ingredients to make the dressing
  • Toss slaw ahead of time and let it rest before serving alongside your burger


More Chef Recipes

Peppery Bison Brie Burger & Kohlrabi Apple Slaw


1 lb (454 g) Noble Premium Bison Lean or Extra Lean Ground
1 Tbsp (15 mL) fresh cracked black pepper
1 Tsp (15 mL) kosher salt
½ inch slices of double cream brie
Phlippens Smoked Hot Sauce
Mayo of choice
Brioche buns

Kohlrabi & Apple Slaw

1 green apple and 1 Kohlrabi
1 Tbsp (15 mL) chopped fresh Dill
¼ of a whole pomegranate seeds
2 Tbsp (30 mL) of Mayonnaise
2 tsp (10 mL) of white vinegar
2 tsp (10 mL) of White sugar

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