Portobello Bison Burger

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Everyone will love it, but we predict the guys will really go for our meaty bison burger, joined here by portobello mushrooms, Brie and red onion.

Tags: Intermediate, 30 mins, Entrées, Beef, Rice & Grains, Vegetables, Cheese, BBQ, Grilling, Summer Insider's Report 2012
Serves: 4
Skill level: Intermediate
Prep time: 10  minutes
Cooking time: 15  minutes
Total: 25  minutes

Additional Information


2 tbsp (25 mL) PC Splendido Balsamic Vinegar of Modena - Two Leaf
2 tbsp (25 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
4 portobello mushrooms caps
pinch freshly ground black pepper
1 pkg (568 g) PC Thick & Juicy Bison Burgers
1/2 454 g wheel, PC Double Cream Brie cut in 8 slices
4 PC Gigantico Burger Buns
1/4 cup (50 mL) diced red onion


  1. Preheat barbecue to medium-high heat.
  2. Mix together the vinegar and olive oil. Brush portobello caps with vinegar mixture; sprinkle with pepper. Place mushroom caps and burgers on greased grill. Cook for 6 to 7 minutes; turn and cook for 6 to 7 minutes longer, placing two slices of Brie on top of each burger for last minute of cooking, or until mushrooms are tender and burgers are cooked through. Toast buns on grill, if desired.
  3. Place burgers on base of buns, top each with 1 tbsp (15 mL) onions, a mushroom cap and top of burger bun.

Chef's Tips

This is a big burger! To make it easier to eat, skewer several cocktail toothpicks through each burger then cut the burger into three or four portions, each with a toothpick in it.

Nutritional Information

Per serving:
Calories 792 Cal
Fat 44 g
Sodium 1343 mg
Carbohydrate 56 g
Fibre 7 g
Protein 43 g