Canadian Bison Burgers With Spicy Yukon Gold Oven Fries And Caesar Salad

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2 thick slices multigrain bread

Salt and pepper , to taste

Italian seasoning , to taste

olive oil Cooking spray

4 slices thick cut bacon

900 g lean ground bison

2 egg whites

4 tbsp thick barbecue sauce , like Bullseye

2 tsp Dijon mustard

1/2 cup cooked bulgur

1/4 cup jarred jalapeño peppers , chopped

1/2 tsp Montreal steak spice

1/4 tsp salt

1/2 tsp black pepper , coarsely ground

1/4 tsp cayenne pepper

4 large Yukon Gold potatoes , about 400 g each

1 tbsp extra virgin olive oil

1/2 tsp cayenne

1/2 tsp dried herbs

3 cups mushrooms , sliced

2 medium onions , sliced

1 tsp Worcestershire sauce

1-1/2 cups low fat, natural Yogurt , with no gelatin (Astro BioBest is good) and drained for 1 hour

4 tbsp low-fat olive oil mayonnaise

2 tbsp green onions , chopped

2 tbsp fresh herbs , (I use chives, oregano, thyme, cilantro, and Italian parsley from my herb garden)

1/4 tsp onion powder

1/2 tsp fleur de sel , ground

1/2 tsp black pepper , ground

2 tbsp red wine vinegar

2 tsp Worcestershire sauce

2 cloves garlic

1 tsp anchovy paste

1 large head romaine lettuce , washed and torn into bite-sized pieces

1/4 cup grated Parmesan cheese

Lemon wedges

8 small whole wheat buns , (Safeway

120 g sharp Cheddar cheese , sliced thinly

Fresh spinach leaves

Ketchup , to taste

2 tbsp fresh parsley , chopped

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