Past Recipes
Bison Burgers

Bison Burgers with White Cheddar and Tomato Onion Jam

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Chef Elana’s all about applying a chef-y spin to American classics. In this elevated take on the standard cheeseburger, she’s mixing the typical beef with a little bison, which makes for lighter, leaner, incredibly flavorful patties that get smothered with sharp white Cheddar. Instead of just squeezing ketchup on top, you’ll learn to make a slightly more sophisticated condiment: tomato jam, with a familiar sweetness and acidity from seasonal tomato, plus red onion and a little earthy thyme.
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 840
  • Protein 49g
  • Total Carb 63g
  • Total Fat 44g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • Dijon mustard
    • 2 packets
    • Dijon mustard
  • plum tomato
    • 4 ounces
    • plum tomato
  • thyme
    • 1/8 ounce
    • thyme
  • red onion
    • 1
    • red onion
  • spring mix lettuce
    • 3 ounces
    • spring mix lettuce
  • honey
    • 1 packet
    • honey
  • parsley
    • 1/4 ounce
    • parsley
  • sherry vinegar
    • 1 tablespoon
    • sherry vinegar
  • ground beef and bison
    • 12 ounces
    • ground beef and bison
  • ciabatta buns
    • 2
    • ciabatta buns
  • head endive
    • 1
    • head endive
  • white Cheddar cheese
    • 2 slices
    • white Cheddar cheese

What You’ll Need

  • olive oil
  • black pepper
  • kosher salt
  • 10" medium pan with lid
  • 12" large pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Slice ciabatta buns open horizontally. Rinse all produce. Halve tomato, scoop out and discard seeds, then roughly chop. Peel onion, halve, and thinly slice. Pick parsley and thyme leaves, keeping separate and discarding stems. In a medium bowl, combine ½ teaspoon salt and pepper. Pat beef and bison dry with paper towel and add to bowl with seasoning. Using your hands, mix well, then form into 2 equal patties, about ½-inch thick. 

  2. Caramelize Onions

    Caramelize Onions

    Heat ½ tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add onions and cook, stirring frequently, until light brown and softened, about 5 minutes. Carefully add 3 tablespoons water (stand back a bit, in case hot steam rises), then reduce heat to medium. Cook, stirring continuously, until onions are golden brown and liquid has evaporated, about 2 minutes more.

  3. Cook Burgers

    Cook Burgers

    While onions caramelize, heat ½ tablespoon olive oil in a medium pan over medium-high heat. Add burgers to pan and sear without flipping until browned on bottom, about 4 minutes. Flip burgers, top with white Cheddar, and cover pan. Continue searing until cheese is melted and burgers are browned and medium rare, 2-3 minutes more. Transfer to a plate and set aside to rest.

  4. Make Tomato Onion Jam

    Make Tomato Onion Jam

    Add tomato, thyme, and half of honey to pan with onions, still over medium heat. Cook, stirring and breaking up tomatoes, until mixture is thick and jammy, 6-8 minutes. Stir in half of sherry vinegar and season with ¼ teaspoon salt, then remove pan from heat. Transfer tomato onion jam to a small bowl and set aside until ready to serve. Wipe pan clean and reserve for toasting buns.

  5. Make Dressing and Toast Buns

    Make Dressing and Toast Buns

    While jam cooks, in a large bowl, whisk together 1 packet mustard, remaining honey, remaining sherry vinegar, ¼ teaspoon salt, and pepper. Whisking continuously, slowly add 1 tablespoon olive oil until fully combined. Return pan from jam to medium heat. Add buns cut-side down, working in batches as needed, and toast until golden and warmed through, about 2 minutes. Transfer to serving plates.

  6. Finish Salad and Plate Burgers

    Finish Salad and Plate Burgers

    Halve endive lengthwise. Cut core out in a wedge shape and discard, then thinly slice crosswise. Add lettuce, parsley, and endive to bowl with dressing and toss to coat. Divide salad between plates with buns. Spread remaining mustard on buns and top with bison burgers and a spoonful of tomato onion jam. Dig in!

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