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Greek-Inspired Bison Gyros
Discovery Special
Very High Fibre
New
Greek-Inspired Bison Gyros

with Hummus Dressing, Feta and Potato Wedges

5 min
Difficulty: 2/3
Greek

Ingredients: Russet potato • Ground bison • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Roasted red peppers (peppers, water, sugar (glucose-fructose), salt, vinegar, citric acid, ascorbic acid, calcium chloride) • Lemon • Cucumber • Hummus (chickpeas (chickpeas, water, salt), soybean oil, tahini (sesame), water, salt, concentrated lemon juice, sugar, modified corn starch, garlic, olive oil, canola oil, sunflower oil, garlic powder, spices, natural flavour, xanthan gum, citric acid, phosphoric acid, sodium bisulphate, potassium sorbate, sodium benzoate, calcium disodium EDTA) (sesame) • Arugula and spinach mix (arugula, spinach) • Feta cheese (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) (milk) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Parsley • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).

Allergens

Barley
Oats
Rye
Triticale
Sulphites
Wheat
Crustaceans
Peanuts
Tree nuts
Soy
May contain traces of allergens
Milk
Fish
Gluten
Egg
Mustard
Wheat
Sulphites
Sesame

Utensils

Small Bowl
Large Non-Stick Pan
Parchment Paper
Zester
Baking Sheet
Measuring Spoons
Medium Bowl

Tags

30-min-or-less
Very High Fibre
Handhelds
New
Mediterranean
Speciality
SEO
Ingredients
Lean Ground Bison

Lean Ground Bison

250 g

Russet Potato

Russet Potato

2 unit(s)

Flatbread

Flatbread

2 unit(s)

Italian Breadcrumbs

Italian Breadcrumbs

2 tbsp

Mini Cucumber

Mini Cucumber

1 unit(s)

Arugula and Spinach Mix

Arugula and Spinach Mix

56 g

Roasted Peppers

Roasted Peppers

125 g

Lemon

Lemon

1 unit(s)

Parsley

Parsley

7 g

Hummus

Hummus

4 tbsp

Feta Cheese, crumbled

Feta Cheese, crumbled

0.25 cup

Dill-Garlic Spice Blend

Dill-Garlic Spice Blend

4 g

Milk*

Milk*

1 tbsp

Oil*

Oil*

0.5 tbsp

Salt*

Salt*

0.25 tsp

Pepper*

Pepper*

0.125 tsp

Preparation
1
Prep and roast wedges

  • Before starting, preheat the oven to 450°F. Wash and dry all produce.
  • Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
  • To a parchment-lined baking sheet, add potatoes and 1/2 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1/2 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. 
  • Roast in the top of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)

2
Prep

  • Meanwhile, cut cucumber into 1/4-inch rounds.
  • Drain roasted peppers, then using paper towels, pat dry.
  • Zest, then juice half the lemon. Cut remaining lemon into wedges.
  • Finely chop parsley.

3
Form bison patties

  • In a medium bowl, add bison, Dill-Garlic Spice Blend, breadcrumbs, half the parsley, 1 tbsp (2 tbsp) milk and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine.
  • Form mixture into 2 (4) 4-inch-wide patties.

4
Cook patties

  • Heat a large non-stick pan over medium.
  • When hot, add patties to the dry pan. (NOTE: Don't crowd the pan; cook patties in 2 batches if needed.) Pan-fry for 4-5 min per side, until cooked through.** (TIP: If patties are browning too quickly, reduce heat to medium-low.)
  • Transfer to a cutting board.

5
Make hummus dressing

  • Meanwhile, in a small bowl, combine hummus, 1/2 tbsp (1tbsp) lemon juice, 1/2 tsp (1 tsp) lemon zest and 1 tbsp (2 tbsp) water. Season with salt and pepper.

6
Finish and serve

  • When cool enough to handle, cut patties into 1/2-inch strips.
  • Divide flatbread and potato wedges between plates. 
  • Spread hummus dressing over top of flatbreads. Stack with patties, cucumber, roasted peppers and arugula and spinach mix.
  • Sprinkle feta and remaining parsley over top of potato wedges.
  • Squeeze a lemon wedge over top.

Nutrition per serving

960

kcal

Calories

40

g

Fat

13

g

Saturated Fat

108

g

Carbohydrate

15

g

Sugar

11

g

Dietary Fiber

44

g

Protein

100

mg

Cholesterol

1720

mg

Sodium

0.1

g

Trans Fat

1750

mg

Potassium

300

mg

Calcium

11.5

mg

Iron

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