Wash and dry the lettuce leaves aside until plating. Cut the roasted potatoes into 1/2-inch diced pieces. In a medium bowl, mix the cut potatoes with the chive oil. Add salt and pepper to taste.
In the second medium bowl, mix the ground bison, beef, bacon and onion blend and an 1/8 teaspoon of salt. Form into 2 palm size burger patties, approximately 1/2-inch thick.
Place 2-3 teaspoons of oil into the medium sauté pan on medium-high heat. Pre-heat for 3 minutes then carefully place the burgers into pan. Cook each side for 3-4 minutes, using a spatula to flip. Add the gruyere cheese once the burgers are flipped. (For medium well to well done burgers, longer cooking time required.) It is recommended to cook ground beef to an internal temperature of 160 F.
Lastly, crisp the brioche rolls in a toaster, or on grill if using to cook the burgers. Turn off all heating elements.
Place the burgers on the toasted roll with the lettuce.

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs and may contain traces of these allergens.

Bison & Beef Trifecta Burger