Blue Cheese, Bacon and Spicy Honey Bison Burger
4 TB unsalted butter
6 TB blue cheese crumbles
1 green onion, minced
1 garlic clove, minced
1 large yellow onion
2 TB butter
2 TB red wine
1 tsp balsamic vinegar
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Worchestershire
Salt & pepper
Lettuce, I typically choose butter or Bibb lettuce
Heirloom tomato, thinly sliced
Mike's Hot Honey or your preferred spiced honey
Blue Cheese Sauce
Blue Cheese Sauce
Heat a small sauce pan over medium heat
Add half a TB of butter
Once melted, add green onion and garlic
Saute until translucent, about 3-5 minutes
Turn heat to low
Add in remainder of butter, stirring until melted
Slowly add in the blue cheese crumbles, stirring continuously until combined - leaving some chunks for texture
Thinly slice onion lengthwies
Melt butter over medium heat
Add onions and lower to medium low to cook for approximately 30 minutes, stirring occasionally to avoid sticking
Season with salt
Halfway through, about 15 minutes in, add wine and balsamic
Once onions are soft and translucent and all of the liquid is evaporated, remove onions and set aside.
Season ground bison with salt, pepper, onion powder, garlic, powder and Worcestershire. Combine
Form patties - bison is lean so it will cook down, I recommend half or third pound burger patties. When forming burgers, make a thumb print in the middle to help with even cooking.
Heat skillet on medium high
Add burgers and cook evenly, flipping halfway, until desired doneness.
Butter both sides of pretzel bun and toast in the skillet that you cooked the burgers in
Layer lettuce, tomato, burger onto the bottom bun, cover with blue cheese sauce and top with bacon and caramelized onions. Drizzle spiced honey on top and enjoy!
I like my caramelized onions to be closer to well done, so I may leave mine in the skillet for up to 45 minutes. If you go this route, be sure to just keep stirring so that they don't burn and stick.