Bison Burgers with Jalapeño Blue Cheese Aioli
Photo by Ian McCausland
Makes 6 patties
2 lb. ground bison
1 tbsp. Worcestershire sauce
1 tsp. liquid smoke
1/2 small sweet onion, finely chopped
1/4 cup panko breadcrumbs
2 cloves garlic, minced
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tsp. steak spice
1/2 tsp. onion powder
1/2 tsp. seasoning salt
Mix all ingredients together and form burger patties to be tossed into a cast iron skillet and flame-grilled over the fire. Cook through to the desired temperature.
Jalapeño Blue Cheese Aioli
10–15 pickled jalapeño slices
1–2 whole fresh jalapeños*
1/2 cup mayo
1/3 cup crumbled blue cheese
1/4 cup shredded parmesan
1/4 cup shredded mozzarella
1 clove garlic, minced
1 tsp. pickled jalapeño juice (from the can)
*Use the amount of jalapeños that is commensurate with your preferred spice level.
Mix together by hand or in a food processor to get a smoother, creamier consistency. Assemble burgers on a sourdough bun with your favourite toppings and enjoy!
If you live in Manitoba, these are our local sources: The Cheesemongers Fromagerie to suggest a melting cheese that wouldn’t compete with the blue cheese aioli. They set us up with L’Hercule de Charlevoix, a cow’s milk cheese from Quebec that was fruity, nutty and earthy. Sourdough buns from Mottola Grocery were perfectly sturdy on the outside and soft on the inside.
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