Advertisement Gymboree

Food Matters

President’s Choice® Alberta Burger: Spice of the Prairies Burger

August 12th, 2016


4 PC® Free From® Bison Burgers
4 slices provolone cheese
4 PC Round Pretzel Buns
2 Tablespoons PC® Mayonnaise made with Extra Virgin Olive Oil
Spicy Blueberry Aioli:
2 shallots (diced)
2 teaspoons extra virgin olive oil
1 tablespoon water
1 cup blueberries (fresh or frozen)
1 tablespoon PC® Whole Grain Dijon Mustard
2 teaspoons fresh rosemary (finely chopped)
1 teaspoon cayenne pepper
1 tablespoon goat cheese
1 teaspoon ground black pepper
¼ cup PC® Mayonnaise made with Extra Virgin Olive Oil

Burger toppings:
8 leaves butter lettuce tossed in 1 tablespoon PC® Sweet Vidalia Onion Salad Dressing
4 slices tomato
2 PC® Thick Cut Rippled Potato Chips, plain (crushed)

Spicy Blueberry Aioli:
1. Heat oil on medium-high heat and cook shallots until softened, about 3-4 minutes.
2. Add blueberries, water, cayenne and black pepper. Once mixture comes to a simmer, reduce to medium heat and let cook for 10 minutes, stirring occasionally.
3. Transfer to a medium bowl and place in refrigerator to cool.
4. Once cool, add remaining ingredients to bowl and stir until combined.
5. Keep in the fridge until ready to serve.
Yields 1 ½ cups aioli

1. Follow barbecue instructions on box of PC bison burgers.
2. When there is approximately 2 minutes of grilling time left, top each patty with a slice of provolone and continue to cook until cheese is hot and bubbly.
3. Brush insides of pretzel buns lightly with PC mayo and grill insides down until slightly crispy, about 1 minute.
Burger Toppings:
1. When burgers are ready to assemble, brush the insides of each bun liberally with spicy blueberry aioli.
2. Top with patty, tomato slice, 2 leaves butter lettuce and a couple spoonfuls of crushed potato chips.
3. Enjoy!
Serves 4

Pair Spice of the Prairies Burger with Dan’s recipe for Shaved Fennel and Baby Potato Salad with Creamy Garlic Dressing for the perfect summer meal!

Shaved Fennel and Baby Potato Salad with Creamy Garlic Dressing
1 bulb fennel (thinly sliced)
½ red onion (thinly sliced)
3 cups PC® Mixed Little Gems Yellow, Red & Blue Mini Potatoes (boiled and chilled)
½ cup dried cranberries
4 strips bacon (cooked until crispy, loosely chopped)
4 tablespoons PC® Aioli Creamy Garlic Sauce
3 tablespoons red wine vinegar
3 tablespoon extra virgin olive oil
2 teaspoons lemon zest
1 teaspoon cracked black pepper

1. Place first 5 ingredients in a large bowl and mix gently with a spoon and let chill in fridge until ready to serve.
2. When ready to serve, place remaining ingredients in a small bowl and whisk to combine.
3. Pour over salad ingredients in large bowl and toss gently until well-coated.
4. Serve immediately.

Find more great recipes on the PC website here -->

Tags: food, kids

Leave a comment:

Share This Page


Stay Connected

Advertisement Sportball

Things to do…