Bison Blue Cheese Burger
July is National Bison Month – so fire up the grill and indulge in chef Kathy Cary’s Bison Blue Cheese Burgers.
Chef Kathy Cary
Food Photography: Jason McConathy
Recipe Styling: Cook Street School of Fine Cooking – Denver, CO
1 1/2 lbs. ground bison
2 Tbs. good quality Dijon mustard
2 Tbs. roasted & chopped shallots & garlic
2 red onions sliced
2 bulbs fennel sliced
1 tsp. Lea & Perrins Worcestershire sauce
splash of 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
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.