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Mini bison burgers, homemade ketchup
Mini bison burgers, homemade ketchup

Mini bison burgers, homemade ketchup

Preparation 15 min
Cooking time 3 h 10 min
Servings 12 mini burgers



  • 5 red greenhouse tomatoes
  • 1 onion, chopped
  • 2 ml (1/2 tsp) Cayenne pepper
  • 60 ml (1/4 cup) sugar
  • 60 ml (1/4 cup) white vinegar
  • 1 cinnamon stick
  • 2 ml (1/2 tsp) ground cloves
  • 5 ml (1 tsp) celery seeds


  • 850 g (1 3/4 lb) extra-lean ground bison
  • Salt and freshly ground black pepper
  • 12 slices Swiss cheese
  • 12 mini burger buns
  • A few baby arugula leaves


  1. Remove the stalks from the tomatoes and cut them into quarters.
  2. Remove the seeds and pulp through a fine sieve placed above a bowl.
  3. Keep the juice.  
  4. In a saucepan, mix together the tomatoes, juice, onion and Cayenne pepper.
  5. Bring to a boil, stirring frequently.
  6. Cover and simmer slowly for about 30 minutes, stirring occasionally.
  7. Add the sugar and simmer for about 90 minutes.
  8. Transfer this mixture to a blender and process.
  9. Return it to the saucepan and cook over low heat.
  10. Add the vinegar, clove, cinnamon stick and celery seeds placed in a tea ball.
  11. Cook uncovered for 1 hour.
  12. Remove the cinnamon stick and the celery seeds. Let cool and refrigerate.
  13. Preheat the barbecue to maximum heat, 290°C (550°F).
  14. Make 12 patties with the meat.
  15. Season with salt and pepper.
  16. Grill covered for about 5 minutes on each side.
  17. Meanwhile, toast the buns lightly and set aside.
  18. At the end of the cooking, top each patty with a slice of cheese.
  19. Turn off the heat and cook covered for 1 to 2 minutes, until the cheese melts.
  20. Spread some ketchup on the bottom half of the buns.
  21. Garnish with baby arugula and top with the patties.
  22. Add more ketchup and close the burgers with the other half of the buns.
  23. Serve immediately with french fries or a salad.
Availability in stores