1½ lb. ground bison
1 T. Dijon mustard
2 T. shallots and garlic, roasted and chopped
1 tsp. Worcestershire sauce
Splash extra virgin olive oil
Salt and pepper, to taste
Blue cheese or Roquefort
2 red onions, sliced
Balsamic vinegar
2 bulbs fennel, sliced
Combine ground bison, Dijon mustard, shallots, garlic, Worcestershire sauce, splash of olive oil, salt and pepper. Form mixture into six patties, adding approximately 1 teaspoon of blue cheese into the center of each patty. Grill to order.
For garnish, drizzle red onions with extra virgin olive oil and balsamic vinegar. Grill under tender. Sauté fennel in olive oil until tender. Toss onions and fennel together and serve on bison burger.
Recipe by Kathy Cary for the National Bison Association
