Blue Cheese Butter Bison Burgers Recipes

BLUE CHEESE BURGERS

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.

BLUE CHEESE & BUTTER BISON BURGERS

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.

GRILLED BLUE CHEESE BUTTER BURGERS

Steps:

• Mix 1/2 of a package of Hidden Valley Ranch Dressing Mix into the raw hamburger. Divide ground beef into 8 equal pieces. I first divide it into 4 pieces then divide each piece again. Form the pieces into balls Flatten each ball to form thin patties of equal size. I find it easiest to form the patties on a sheet of waxed paper.
• To fill burgers, cut a 1/2 inch slice of the compound butter and place it in the center of each of the four patties, leaving a 1/4 inch rim. Place the remaining four patties on top to form four filled burgers. Gently press the edges of each burger together to form a seal. Sprinkle burgers liberally with salt and coarsely ground black pepper.
• Prepare your grill and cook burgers until the internal temperature reaches 160 degrees. Assemble your burgers on buns with the fixings you prefer. Let rest for ten minutes before biting into the burger to avoid being squirted with hot molten cheese.