Bison Bluecy Burger
If you aren’t from MN, you might not know that this is the home of the juicy lucy. This is my twist on the cheese filled burger, only using ground bison and blue cheese. The grated onion in the burger keeps the bison moist, since this burger will need to be cooked through for the cheese to melt. There’s no such thing as a medium-rare juicy lucy. The burger is topped with caramelized shallots and peppered mayo.
Equipment
- parchment paper
Ingredients
- 1 lb ground bison
- 3 tbsp onion grated
- 1/2 tsp salt
- 1/2 tsp black pepper plus more
- 1/2 cup blue cheese crumbles
- brioche buns toasted
- 2 tbsp olive oil
- 2 shallots thinly sliced
- mayonnaise
- bread and butter pickles
Instructions
- Mix together the ground bison, grated onion, salt, and pepper.
- Form into 4 - 1/4lb balls.
- Flatten each of the balls on a square piece of parchment paper.
- Take a 1/4 cup of blue cheese and place it in the very center of the patty.
- Take another flattened patty and place over the top. Crimp and seal the edges of the burger.
- Heat up 1 tbsp of olive oil on a sauté pan over medium high heat. Place the bluecy on the pan. Cook for 5 minutes.
- Flip the burger. Place a cover on the pan and cook for 5 more minutes.
- While the burger is cooking, heat up the other tbsp of olive oil in a small skillet over medium heat. Add in the shallots.
- Saite for 5-6 minutes until caramelized.
