Bison Bannock Burger

Add a Canadiana twist to your next backyard BBQ with cheddar chive bannock buns. The cheesy bannock and smoky corn salsa emphasize the meaty flavour of fresh Ontario bison. No time for bannock? Traditional hamburger buns are an excellent substitution.

Bannock:
1 cup (250 mL) all purpose flour
1/4 cup (60 mL) unsalted butter, coarsely grated
2 tsp (10 mL) baking powder
1/2 cup (125 mL) plain yogurt
1/2 cup (125 mL) shredded sharp cheddar cheese
1/4 cup (60 mL) chopped chives
1/2 tsp (2 mL) salt, divided
1/4 cup (60 mL) ice water

Burger:
1 lb (450 g) ground Ontario bison
1 tbsp (15 mL) canola oil
1 cup (250 mL)corn niblets, drained and rinsed
1 scallion, thinly sliced
1 tsp (5 mL) chili powder
4 romaine lettuce leaves
1 tomato, sliced

Preheat the oven to 375°F. In a large mixing bowl combine flour, butter, baking powder, yogourt, cheddar cheese, chives and ¼ tsp (1 mL) salt. Pour in ice water, adding a tbsp or two extra if needed. Knead bannock dough on a lightly floured surface until it comes together in a smooth ball. Roll bannock out into a 16-inch x 16-inch square. Cut into eight (8) equal squares and arrange on a baking sheet. Bake until cooked through, about 18 minutes.

Meanwhile, preheat a lightly oiled grill over medium-high heat. Season the bison with salt and pepper. Shape bison into 4 – ¾-inch patties. Using your knuckles make a shallow depression in the center of each patty. Grill patties for 6 minutes per side or until cooked to desired doneness.

While the burgers cook, assemble the corn salsa. In a bowl, toss together oil, corn, scallion, chili powder and 1/4 (1 mL) salt; set aside.

To serve, top one bannock square with romaine, tomato slice, bison patty, and corn salsa. Serve topped with a second bannock square.

Per Serving Calories per serving: 528, Fat 31 grams, Cholesterol 112 mg, Sodium 502 mg, Carbohydrates 34 grams, Fibre 3 grams, Sugar 4.8 grams, Protein 28.3 grams
One serving contains 24% of the % DV of Iron.
One serving contains 33.4% of the % DV of Vitamin B12.
One serving contains 29.3% of the % DV of Vitamin A.

Source: www.ontariomeatandpoultry.ca