One night last week I decided to make burgers for dinner, since I didn’t feel like making plain old burgers I decided to make blue cheese stuffed bison burgers.

• .5 kg ground bison
• 1 large egg
• 2 tbs sweet chili sauce
• 1 tbs dijon mustard
• 1 tsp garlic powder
• 1/2 onion (diced small & caramelized)
• 1/2 package cream cheese (4 ounces)
• 4 ounces blue cheese
• 1-2 ounces panko bread crumbs

The process is simple enough I started by dicing and caramelizing 1/2 a sweet onion

Once the onions were caramelized I moved them to a bowl to cool so that they wouldn’t start cooking the meat once I started mixing the burgers.  Next I mixed the cream and blue cheeses together into a paste, at first I tried doing this with them at room temperature but to make it easier I heated it a bit in the microwave for about 15 seconds to loosen it up a bit.

Setting aside the cheese mixture it was time to make the burger mix

After mixing this with a wooden spoon I added the bread crumbs a bit at a time until I had the consistency I wanted.

I then formed thin patties out of the burger mixture, I made the patties extra thin since we will be sandwiching 2 together around the filling to make the final burger.

I ended up with enough meat to make 3 of the filled patties and one non filled patty that was a bit on the small side.  Next I put about a tablespoon and a half (give or take) of the cheese filling on half the patties.

After getting each patty filled to about a centimeter from the edge Take the other patty half and place it on top lightly pinching to seal the outside edge.

  All ready to go on the grill

I threw the burgers on the grill for about 6 minutes a side until they looked done to me.

My bun all ready for consumption after a light buttering and toasting

The final dinner with kernel corn as a side

Over all they turned out really good, except for the mouth burning of the hot cheese when biting into the burgers.  All the photos are available in this flickr set.

Categories: Culinary Experiments
No Comments »