It’s been awhile since I’ve undertaken a culinary challenge.  I decided that it was time once again.

I have never been a fan of bleu cheese.  In fact, I’ve detested the stinky, soft “cheese-like” fermentation for all of my life – with only one exception.  Years ago, on a very special occasion, I was treated to the most delightful and inspiring flavor combination in the form of an amuse bouche at The Cliff House in Manitou Springs.
Appearing before me, in just a single bite, was the marvelous display of the tiniest morsel of beef carpaccio topped with a touch of Maytag Blue.

Astounding, if I do not say so myself.

The bite was more than amazing.  It was downright fabulous.

Years passed, though, and I chose never to delve into the stinky blue experience ever again.  One time only – or so I thought.

My hunger for a bit of competition (if only with myself) arose so recently, along with the intense desire to impress a lover of the bleu, that I simply could not resist such an undertaking.

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I knocked ’em dead with this one.

Blueberry Bleu Cheese Bison Burgers
1 lb. ground buffalo (bison)
1/2 c. fresh blueberries
1/4 c. fresh Maytag Blue Cheese, crumbled
1 Tbs. fresh rosemary, minced
Sea salt and pepper
Fresh lemon zest + a touch of lemon juice
 
In a large bowl, combine all ingredients together, careful not to overmix.  It is extremely important to take care with this task, as not to bruise or smoosh the blueberries or the precious cheese.  After forming the burgers into three equally sized patties, it’s important to be able to identify full, whole blueberries, and whole chunks of the cheese.
In a cast iron skillet, over medium heat, fry the patties for about 3-4 minutes on each side, depending on your “doneness” preference.
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Garnish with fresh rosemary, a few stray blueberries, and serve over a bed of Kerrygold sauteed kale with a squeeze of fresh lemon and a dash of zest. 
You will be amazed.

2 thoughts on “Blueberry Bleu Cheese Bison Burgers

  1. This sounds and looks amazing! I’ll put Tom to work on it for dinner one day this week.
    Tina

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