Blue Cheese Buffalo Burgers

July 27, 2012 at 14:52

Little Miss Sicky Poo

0

If you’re looking for a new spin on the basic burger, you’ve got to try a buffalo burger!  I’m not talking about a burger with buffalo sauce, I’m talking about Bison.  Although it’s not as widely available, bison meat is awesome and it is a leaner version of its beef cousin.  The best part is that most of the producers of bison follow a traditional organic diet for these majestic beasts.  I was able to get my hands on a couple pounds of ground bison and immediately I thought about making burgers.  Of course, any burger that I make will be sans bun, but when you’re eating this, you won’t be thinking about the bun;)

As an added bonus, I thought it would be fun to stuff these with a mixture of blue cheese, red onion and jalapeño for a little kick.  My kids are not yet crazy about hot food (still working on this), so I made a few burgers without the filling.  This is my version of a delicious buffalo burger…

Ingredients for Burger

  • 2lbs. ground bison/buffalo
  • 1/4 red onion diced
  • 2 tbs. Dijon mustard
  • 1 tbs. hot sauce (your choice)
  • 1 tbs. Worchestire sauce
  • 2 eggs
  • Salt and pepper to taste

Ingredients for Blue Cheese Filling

  • 1 cup crumbled blue cheese
  • 2 – 3 tbs. red onion diced
  • 1 jalapeño seeds removed and diced

Instructions

  • Mix all of the ingredients for the burgers in one large bowl
  • Mix all the ingredients for the filling in a small bowl
  • To create a stuffed burger, remove a ball of burger meat from the bowl that is about 2-3 inches in diameter
  • Flatten the meat into a thin patty
  • Spoon blue cheese mixture onto the patty (I did about 2-3 spoonfuls per burger)
  • Remove another ball of burger meat, flatten and cover the other burger and all of the blue cheese mixture
  • To complete the burger, flatten it so that it is just under an inch thick.
    Don’t worry if it looks really big, they cook down a fair amount
  • Repeat this process until you are out of burger meat

 

Leave a Reply

Your email address will not be published. Required fields are marked *