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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Olive oil, as needed
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Salt and Pepper, to taste
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Butternut squash 3.0 lbs
Prepare the Butternut Squash Slaw
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Butternut squash base, roasted 8.0 oz
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Cider vinegar 1.0 oz
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Purple cabbage, shaved 6.5 oz
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Garlic, granulated, to taste
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Salt, as needed
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Cayenne 0.5 tsp
Prepare the Burger
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Bison, ground, 90/10, formed into 6 oz. patties 3.8 lbs
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Whole wheat bun, toasted 10.0 each
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Mozzarella, slice 10.0 slices
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Roasted Butternut Squash Rounds, prepared 10.0 each
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Butternut squash slaw, prepared 2.0 cups
Preparation
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Prepare the Roasted Butternut Squash Rounds
- Peel the squash. Cut the neck of the squash into 10 rounds, approximately ¼ inch thick. Season with olive oil, salt and pepper.
- Cut the base of the squash in half and remove the seeds. Season with salt, pepper, and olive oil.
- Roast the squash in a 400°F 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, MailleDijon, vinegar, prepared Knorr® Ultimate Chicken and cayenne in a blender and purée until smooth. Season to taste with salt and granulated garlic. Reserve refrigerated.
- For service, combine 3½ oz. of the sauce with the purple cabbage
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Prepare the Burger
- Grill the bison patties.
- To assemble, spread 1 Tbsp Hellmann's® Real Mayonnaiseon the heel of the bun.
- Add the grilled bison patty and top with mozzarella cheese, a Roasted Butternut Squash Round, 1 oz. of the Butternut Squash Slaw, and then top with the toasted bun crown. Serve.
