Spice of the Prairies burger

Bison burger with creamy spicy aioli, provolone and crunchy chips.

Alberta isn't just about the beef. While this province does produce some of the best beef in the world, it also puts out delicious game meats like bison. Game meats and blueberries are a classic combination, and this burger takes that long-standing pairing and kicks it up a notch with a spicy aioli, and mellows the heat with gooey provolone cheese.

Who misses the beef? I sure don’t!

Spicy Blueberry Aioli

2 shallots, diced
1 1/2 cups fresh or frozen blueberries
1/4 cup water
1 tsp cayenne pepper
1/2 tsp black pepper
1 tbsp grainy mustard
2 tsp finely chopped fresh rosemary
1 tbsp goat cheese
1/4 cup PC mayo with olive oil

In a medium saucepan over medium-high heat, add oil and cook shallots until softened, about 3 to 4 minutes.

Add blueberries, water, cayenne and black pepper. Once mixture comes to a simmer, reduce heat to medium and let cook for another 10 minutes, stirring occasionally.

Transfer to a medium bowl and place in refrigerator to cool. Once cool, add remaining ingredients to bowl and stir until combined. Keep in the fridge until ready to serve.

Bison Burgers

4 patties PC bison burger
4 slices provolone cheese
4 PC round pretzel buns
2 tbsp PC mayo with olive oil
8 leaves butter lettuce
1 tbsp PC Sweet Vidalia Onion Salad Dressing
4 slices tomato, about 1/4" thick
2 cups crushed regular potato chips

Follow barbecue instructions on box of PC bison burgers. Two minutes before the end of grilling time, top each patty with a slice of provolone and cook for the remainder of the suggested time, until cheese is hot and bubbly. Brush cut side of pretzel buns lightly with PC mayo (about 1/2 tbsp per burger) and grill, cut sides down until slightly crispy, about 1 minute.

To assemble:

In a bowl, lightly toss lettuce with onion dressing.

Brush the insides of each bun liberally with spicy blueberry aioli.

Top with patty, tomato slice, butter lettuce and a couple spoonfuls of crushed potato chips.

Enjoy with shaved fennel, bacon and potato salad.

Serves 4
Prep Time:
30 minutes
Cook Time:
10 minutes