Seventh Fire Burger

 | Serves: 4
Created By: Chef Rich Francis
Top Chef Finalist Rich Francis has taken Indigenous cooking to a whole new level in Canada, and we’re proud to feature his Seventh Fire Burger! It’s a perfect fusion of ingredients rich in history, with some added flavour twists to wake up your taste buds.

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  • Fire up your grill to medium high heat
  • In a small saucepan place all the blueberry jam ingredients, except the lemon, over medium high heat; bring to a boil.
  • Reduce to a glaze consistency; remove herb sprigs; season with lemon juice, salt and pepper and set aside.
  • Grill bacon strips until crisp; drain on a paper towel, set aside.
  • In a bowl, mix all the bison meat patty ingredients together and form into 4 patties.
  • Place patties on a preheated grill; 2 min per side for medium rare or slightly longer to your liking (don’t overcook as bison is lean and cooks more quickly than beef)
  • Place 2 slices of brie cheese on each patty.
  • Spread sriracha mayo on top half of each bannock slice.
  • Add the grilled bison patty on the bottom half; top each patty with blueberry jam and bacon, shallots then arugula and cover with the top half.


  • Preheat oven to 375 F (190 C)
  • Mix dry ingredients into a big bowl. Add water or milk and add the oil. Mix all together until the batter becomes like bread dough, not sticky.
  • Put flour on a table surface then roll the dough with your fists for about 2 minutes, like making a bread dough. Break into four balls and flatten in the palm of your hand to .5” (1.25 cm) thick. Make holes with a fork by poking it all around the dough from top to bottom.
  • Lightly oil a cookie sheet, put the bannock onto the sheet and bake at 375 F (190 C) until it becomes golden brown, approx. 25 minutes. Spread butter or lard on the bannock when it comes out of the oven to keep it moist.


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Seventh Fire Burger


1lb (454 g) Noble Premium Bison Lean or Extra Lean Ground
1 Tbsp (15 mL) extra virgin olive oil
3 Tbsp (45 mL) finely chopped onion or shallot
1 Tbsp (15 mL) fresh thyme leaves, finely chopped
Salt & pepper to taste

Blueberry Jam

1 c (500 mL) fresh blueberries
½ c (250 mL) sugar
½ c (250 mL) water
1 sprig fresh sage
3 sprig fresh thyme
1/2 lemon
Salt & pepper to taste


8 strips smoked bacon
8 slices of hand cut brie cheese
1 c (500 mL) crispy shallots
4 Tbsp (60 mL) sriracha mayo
1 c (500 mL) baby arugula
4 Bannock ‘buns’


3 c (1500 mL) all-purpose flour or mix of whole wheat and white flour
1 tsp (5 mL) of salt
1 Tbsp (15 mL) baking powder
1/2 cup (250 mL) olive oil
¾ – 1 c (375-500 mL) water or milk

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