Butternut & Bison Burger
PREPARE THE ROASTED BUTTERNUT SQUASH ROUNDS
• Olive oil as needed
• Salt and pepper to taste
• 1 1/2 lbs Butternut squash
PREPARE THE BUTTERNUT SQUASH SLAW
• 4 oz Butternut squash base, roasted
• 1 oz Dijon mustard
• 1/2 oz Cider vinegar
• 3.25 oz Purple cabbage, shaved
• Granulated garlic to taste
• Salt as needed
• 4.50 oz Hellmann’s® Real Mayonnaise
• .13 cup Knorr® Ultimate Chicken Broth, prepared
• 1/4 tsp Cayenne
PREPARE THE BURGER
• 1.90 lbs Bison ground, 90/10, formed into 6 oz. patties
• 5 ea Whole wheat bun toasted
• 5 Tbsp Hellmann’s® Real Mayonnaise
• 5 slices Mozzarella
• 5 ea Roasted Butternut Squash Rounds prepared
• 1 cup Butternut squash slaw prepared
Directions
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.
PREPARE THE BUTTERNUT SQUASH SLAW
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- Combine Hellmann’s® Real Mayonnaise, roasted squash, Dijon, 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
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- Grill the bison patties.
- To assemble, spread 1 Tbsp Hellmann’s® Real Mayonnaise on 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.
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