BISON BLUE CHEESE BURGER

 
1 1 / 2 lbs. ground bison

2 Tbs. good quality Dijon mustard

2 Tbs. roasted & chopped shallots & garlic

2 red onions sliced

balsamic vinegar

2 bulbs fennel sliced

1 tsp. Lea & Perrins Worcestershire sauce

splash extra virgin olive oil

kosher salt & fresh ground black pepper to taste

good quality blue cheese or Roquefort

 

Combine all ingredients and form 6 patties adding approximately 1
teaspoon of blue cheese into the center of each patty. Grill to order. Serve with rosemary roasted potatoes and homemade coleslaw. Serves 6

 

Garnish

2 sliced red onions drizzled with extra virgin olive oil & balsamic vinegar. Grill until tender.

2 bulbs of fennel, sliced & sautéed until tender.

Toss the onions & fennel together and place on bison burger.

 

 

Chef Kathy Cary
Food Photography: Jason McConathy
Recipe Styling: Cook Street School of Fine Cooking – Denver, CO