Blue Cheese Bison Burgers Recipes

Steps:

• In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.
• Preheat grill for high heat. Gently form the burger mixture into about 12 patties.
• Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Season the ground buffalo with salt and pepper; form into 8 balls. Press a cavity in each ball with your thumb pressing halfway into each ball; place a tablespoon of blue cheese into the hole and seal the meat around the cheese. Press each ball into a patty shape.
• Cook the burgers on the preheated grill until cooked to your desired degree of doneness, 4 to 6 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Spread the toasted buns with mayonnaise. Place a burger patty onto each bun bottom, then place a lettuce leaf, onion rings, and tomato slice onto each sandwich. Top with the remaining buns to serve.

Steps:

• Sauté the onions in the olive oil over medium-high heat until translucent. Turn off the heat and let it cool.
• 2 When the onions are cool enough to touch, use your (clean) hands to gently mix them in with the bison burger meat, and add everything else. Do not overwork the meat, it will result in a tough burger. Just gently fold it until the onions, sage, salt and pepper are well mixed inches.
• 3 Form patties with the meat, using about 1/4 to 1/3 of a pound of meat per patty. Here's a tip on making the patty: if you press a slight indentation in the center of each patty it will help keep the burgers in a nice disk shape when cooking. Otherwise the burger will start to get a little egg-shaped as the edges contract from cooking.
• 4 Grill or fry the burgers on medium heat, about 6-7 minutes per side, less or more depending on the thickness of the burger and the heat of the pan/grill, or until the internal temperature is 140°F for medium rare, or 160°F for well done. A note on internal temperature. If you are getting the ground meat from a source you trust (we got ours from Whole Foods) that does their own grinding on site, or you grind your own meat, you can safely cook the burgers rare or medium rare. Otherwise you'll want to cook the burgers until well done. Don't press on your burgers while cooking, and keep the flipping to a minimum. Let the burgers rest about 5 minutes before serving.
• Spread butter on each bun and place in in a hot skillet butter side down for a couple seconds until toasted.
• Mix bleu cheese in mayo and spread on bun.
• add barbecue sauce, lettuce and tomato.

Steps:

• Mix together butter and blue cheese. Shape into a 2-inch diameter log and wrap in wax paper. I like to make this and keep one in the freezer packaged in a protective re-sealable bag.
• Mix bison with scallions, salt, pepper, and thyme in a large bowl. Divide into four even pieces and roll into balls.
• Slice a 4x1/2 inch discs of the blue cheese and butter mixture. Place 1 disc in the center of each bison ball, and shape into burgers.
• Season the outsides of each burger with additional black pepper if desired.
• Grill burgers to desired doneness, being careful not to flatten and cause the juices / flavor to ooze out.
• Serve with your favorite rolls, condiments, and the tomato, onion, and bacon.