Bison Blue Cheese Burgers

2  Red onions, sliced
Balsamic Vinegar, as needed
Extra Virgin Olive Oil, as needed
2  bulbs Fennel, sliced
1 1/2  lbs. ground bison
2  T. Dijon mustard
1  T. each shallots and garlic, roasted, chopped and combined
1  t. Lea & Perrins Worcestershire sauce
Kosher salt, as needed
Fresh ground black pepper, as needed
6  t. blue cheese or Roquefort

Method (1)  Drizzle red onions with balsamic vinegar and extra virgin olive oil, and grill until tender.  Saute fennel in extra virgin olive oil until tender.  Toss red onions and fennel together; set aside.  (2)  Combine ground bison, Dijon mustard, roasted shallot and garlic, Worcestershire sauce, salt and pepper, and form 6 patties, adding one teaspoon of blue cheese into the center of each patty.  (3)  Grill to order.  Garnish with grilled red onion and fennel.  Serve with rosemary roasted potatoes and coleslaw.  SERVES  6

RECIPE CREDIT:  Executive chef and owner Kathy Cary, Lilly’s, Louisville, Ky., www.lillyslapeche.com and National Bison Association, Wesminister, Colo.,  www.bisoncentral.com

Comments are closed.