Black and Blue Bison Burger With Bacon

Perhaps ground bison (buffalo meat) doesn’t jump first to mind when you are thinking about burgers on the grill……but it does for me! Ground buffalo is my favorite choice because of it’s sweet flavor, very fine texture and also because it is wonderfully juicy and tender. Adding my easy to make thick and creamy blue cheese and bacon dressing*  on top gives the burgers a gourmet steak house flavor that makes for a very special and out-of-the-ordinary cookout. I’m thrilled to say that my burger was plucked from the crowd to make an appearance in Better Homes and Garden’s 2010 edition of Grill It! magazine! What a seal of approval that is, and I’m happy to know they enjoyed it as much as I do.

 

 

 Blue Cheese and Bacon Dressing Recipe:

Ingredients:

• 2 oz. crumbled blue cheese
• 5 slices cooked bacon, diced
• 1/4 cup light cream or half and half, plus more for thinning
• Freshly ground black pepper
• Salt to taste

 

Combine the blue cheese, bacon and cream (or half and half) in a deep mixing bowl, and with an immersion blender mix quickly together, leaving some chunks. This can also be done in a food processor.

 

You will have a thick paste, which can then be thinned out to the consistency you’d like with more half and half. When thinning, it is best to use the immersion blender or food processor rather than a spoon because it more readily keeps everything together. Just pulse quickly so that you’ll still have some chunks that give the dressing a nice consistency,  then salt and pepper to taste. This is how I make make blue cheese and bacon salad dressing too – I just thin it out, but for the burgers leaving it thicker means it will stay on nicely!

How to grill Bison (buffalo) burgers:  Heat your grill of choice to HIGH.  Cooking buffalo burgers on the grill is simple – and the most important thing is to not overcook them. Bison meat can get dry when cooked past medium, and is at it’s best medium-rare. To prepare this lean meat for cooking, shape 1/4 to 1/2 pound into a thick bun size burger. This is a big 8 oz. burger, which is a good size to ensure a nice sear as well as a perfectly cooked interior.

The sweetness of grilled onions enhances the natural sweetness of the meat, so it’s a must for me with bison burgers. Rub some cooking oil on the slices of onion, season with salt and pepper and do the same for each burger. The light coating of oil works wonders for both, and with all the flavors in the final burger, simple seasoning is all you need. Of course, if you like a bit of spicy sprinkle some of your favorite hot spice on!

Put the burgers on the very hot grill and leave them be for a couple of minutes, uncovered. Turn and sear the other side for a couple of minutes as well. Flip back over for another two minutes and once again turn for two more.

Total cooking time on a high heat grill will only be 8 to 10 minutes. Press gently in the center to test for doneness. It should be firm but still with some sponginess. Do not press with a spatula – the juices will run out and the meat will be dry. Allow the burgers to rest for 5 minutes before serving, and finish off the onions and the bun.

The oiled slices of onion can be put directly on the grill or in a grill pan. Grill until tender with some nice charring – which takes about 6-8 minutes.

Put the buns on the grill briefly, just enough to toast the inside. I highly recommend onion rolls for burgers – they have great flavor, a firm bottom and can handle a big burger like this. Check the deli section for these rolls.

When the burgers, onions and rolls are finished, assemble them:  A leaf of lettuce on the bottom of the split roll, a slice of tomato, the burger, some blue cheese and bacon dressing on that, some grilled onion on top followed by the top of the onion roll.

The end result is fantastic – a take on the classic beef and blue cheese flavor combination that is delicious and something special. If you’ve never had ground buffalo before, you are in for a very, very pleasant surprise!