Alliteration is the lowest form of poetry. Don’t tell Ludwig van.
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Highlights: : Beef, Beef / Bison, Cheese, Fast
You are such a great audience! Many of you subscribed at ludwigvanfood.com and “liked” the Facebook page, so Maestro dictated a mid-week burger.
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Bison doesn’t taste at all gamey, has almost 25% fewer calories than beef, and is lower in fat than beef, chicken, and even some fish.
Crunchy, cheesy, bison-y? What's not to love?
Estimated Cost: $15
Difficulty: Easy
Suggested Beverage: Weissbier, Ale, Sauvignon Blanc
Equipment and Supplies
Ingredients
For the burgers
- 2 pounds ground bison
- 4 ounces bleu cheese, double or triple cream
- 1 cup panko bread crumbs
- 1s tablespoon olive oil
- 3 teaspoons parsley, chopped
- 3 teaspoons parsley, chopped
- 2 teaspoons chives, chopped
- 6 hamburger buns, sliced
Method
Make the salsa
Make the burgers
- Put all burger ingredients, except the buns, in a bowl. Gently mix with your (clean) hands.2 pounds ground bison, 4 ounces bleu cheese, 1 cup panko bread crumbs, 1s tablespoon olive oil, 3 teaspoons parsley, 2 teaspoons chives, 3 teaspoons parsley
- Divide the mix into 6 equal parts. Fashion each into patties with the burger press. Presentation counts.
- Slap the patties on the grill and season with SPG. Grill 5 minutes each side for medium-rare.
- Put the burger on the bottom bun. Top with a little salsa and serve the rest on the side.
- Put a tablespoon or so on the cheese mixture each patty.
- If you used a stovetop grill, slide the entire grill into the oven. Otherwise, put the patties on a foil-lined baking sheet and put into the oven.
- Turn the broiler on High.
- Don't be like Ludwig with his ADD and wander off. Yeah, I've seen it happen. Watch those burgers like a HAWK.
- When the bleu cheese / panko mixture starts to brown, pull the burgers carefully out of the oven. Don't forget to turn the broiler off. Yeah, seen that, too.
- If you want, toast the buns for about 2 minutes.6 hamburger buns
- Slide that gorgeous burger on the bottom half of a bun and enjoy.
Private Notes
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