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BISON BURGERS WITH BLUEBERRY MOSTARDA & HORSERADISH WHIP CHEF MANDEL HITZER | WINNIPEG, MB CHEFS NOTE: This very special burger patty recipe reminds me of my childhood. The best parts are the roughly diced onions that keep the burgers moist. Heinz Ketchup is my chefs secret to help with caramelization while the burger cooks. | love serving a rich burger with a light and crisp wedge salad. ms omecrons BURGERS 1%1b ground bison 1 CO-OP GOLD Egg cup medium diced white onion #cup breadcrumbs Xcup HEINZ Ketchup 4 cloves garlic, minced Xitsp paprika Htsp sugar Hitsp salt 3dashes Worcestershire sauce Sdashes pepper sauce HORSERADISH WHIP 1cup KRAFT Miracle Whip 3tbsp sliced green onion 3tbsp CO-OP GOLD Prepared Horseradish 1tsp ground black pepper salt to taste BLUEBERRY MOSTARDA #%lb fresh blueberries 3tbsp CO-OP GOLD Apple Cider Vinegar 2tsp canola oil 1tbsp sugar 3tbsp CO-OP GOLD Dijon Mustard If you don't have time to make bison burger patties from scratch, use CO-OP GOLD Bison Burgers freezer section of your local Co-op Food Store. GREEN GODDESS DRESSING # cup KRAFT Miracle Whip Xcup plain yogurt 1 anchovy fillet k avocado, peeled and pitted 2tbsp fresh basil leaves 2tbsp fresh mint leaves 2tbsp fresh parsley 2tbsp fresh dill sprigs 2 cloves garlic 1 lemon, zest and juice salt and pepper to taste GARNISHES AND TOPPINGS 1pack CO-OP GOLD Naturally Smoked Bacon 1head iceberg lettuce, cut into 8 wedges 6 small wedges blue cheese 4 radishes, sliced 2tbsp dill sprigs 1pack DEMPSTER'S Signature Gold Burger Buns 6 CO-OP GOLD Mozzarella Slices 1pack alfalfa sprouts . To make mostarda, 1. To make burgers, mix all ingredients together and form six patties. Refrigerate until it's time to cook. . To make horseradish whip, place all ingredients in a bowl and whisk together until incorporated. Refrigerate until burger assembly. s' measure all ingredients into » à small pot and È simmer to a jam- like consistency, about 20 minutes on medium heat. Cool and set aside. . To make green goddess dressing, combine all ingredients in a blender. Purée until smooth. Transfer to a serving container and chill until needed. . Preheat the grill to medium. Cook the bacon in a pan on the grill, in a hot oven, or on the stovetop. Cook until crisp, drain off the fat, cool and chop half of the bacon coarsely, reserving half as slices for the burgers. . Cook burgers on the grill or pan-fry until nicely charred and internal temperature reaches 74°C (165°F). . Place an iceberg lettuce wedge on each plate. Drizzle with Green Goddess dressing. Garnish with blue cheese, chopped bacon, sliced radishes and sprigs of dill on top. . To assemble the burgers, spoon a dollop of blueberry mostarda on each bun's base, followed by burger, mozzarella and bacon. Top with alfalfa sprouts. Spread horseradish whip on the top of each bun. Place the top on the burger, slice in half if desired, skewer each half with a bamboo skewer and serve immediately. WHITE CHOCOLATE RASPBERRY BROWNIES White chocolate and raspberry work in perfect harmony to make these brownies anything but basic. VIEW RECIPE à