Peppery Bison Brie Burger & Kohlrabi Apple Slaw
Created By: Chef Leandro Vega
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Directions
- 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
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Ingredients
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
Smoked Hot Sauce
Mayo of choice
Arugula
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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