Grilling season is all about experimenting with new ingredients and dishes under hot coals. Burgers are one of the first meals I make on the grill because they are one of the easiest. This year, I am working with bison meat. It has a strong meaty flavor but with less fat than turkey or beef. These amazing sliders pair a bison patty with a fruity blueberry sauce, tart goat cheese and pickled red onions. Serve with your favorite burger sides.
1 lb ground bison (90% lean)
4 oz virgin olive oil
2 tbsp minced garlic
4 tbsp minced parsley
Salt and pepper to taste
6 tbsp fresh goats milk cheese, room temperature
8, 2½ inch diameter rolls or buns
2 oz butter
½ cup minced Spanish onion
2 tbsp minced jalapeno
3 tbsp olive oil
1½ cup rice wine vinegar for barbecue sauce
2 oz rice wine vinegar for onions
½ cup brown sugar
½ cup Dijon mustard
½ cup ketchup
2 tsp Tabasco
2 pt fresh blueberries
1 red onion
1 tbsp sugar
In a mixing bowl, combine meat, oil, garlic and seasoning.
Gently form 8, 2-ounce patties, approximately 1¼ inches thick and 2½ inches in diameter.
Butter and toast buns.
Grill burgers until desired temperature (for medium rare, about 3 minutes per side).
To assemble, spread 1 tablespoon of goat cheese on bottom bun, followed by onions and burger. Drizzle blueberry barbeque sauce over burger and top with bun, serve.
Blueberry Barbecue Sauce:
Using a heavy saucepan, sweat onions and peppers in oil until tender (about 2-3 minutes).
Add vinegar, sugar, mustard, ketchup and Tabasco, bring to a simmer.
Add blueberries and cook for 5 minutes, cool at room temperature.
Blend in a blender or food processor, strain and reserve.
Marinated Red Onions:
Julienne onion from stem to blossom, 1/8 inches thick.
In a mixing bowl, dissolve sugar in vinegar.
Add onions, season with salt and pepper. Let sit for 1 hour.