Bison Patties with Nectarines & Shallots
Prep Time
Serves
Cooking Mode
2 pkg Sensations by Compliments Extra Lean Ground Bison
1 egg, beaten
2 shallots, divided
2 tbsp breadcrumbs
2 tbsp wheat germ
salt and pepper to taste
2 cups reduced sodium beef broth
1 tbsp butter
1 tbsp olive oil
2 small nectarines, cut into thin wedges
2 pkg Sensations by Compliments Extra Lean Ground Bison
1 egg, beaten
2 shallots, divided
2 tbsp breadcrumbs
2 tbsp wheat germ
salt and pepper to taste
2 cups reduced sodium beef broth
1 tbsp butter
1 tbsp olive oil
2 small nectarines, cut into thin wedges
Directions
1In large bowl, mix together bison, egg, 1/2 shallot (finely diced), breadcrumbs, wheat germ, salt and pepper. Shape into 8 patties. Set aside.
2In saucepan, bring beef broth and butter to a simmer over medium-high heat until reduced by half.
3Meanwhile, heat 1 tsp (5 mL ) oil in non-stick skillet over medium-high heat. Fry nectarines and remaining shallots (thinly sliced) about 2 min. Season with salt and pepper to taste. Remove from skillet and keep warm.
4Heat remaining oil in same skillet over medium-high heat. Fry bison patties about 4 min. per side, until internal temperature reaches 165° F (74° C), or to desired doneness. Place 2 bison patties on each of 4 serving plates. Spoon over beef glaze; top with pan-fried nectarines and shallots. Serve with mashed potatoes and green salad.
Tips
1
Ground bison offers a lower fat content than other meats and can be crumblier to handle. To vary the fruit in recipe, try using apple or mango.
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Personal Note
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