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
2 eggs

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.

Pair with
Tenuta Sette Cieli 2017 Rosso Noi 4 Bolgheri, Tuscany Italy
Bertolani Alfredo nv Lambrusco Rosso Oro Secco Emilia-Romagna, Italy

El Grillo y La Luna 2016 12 Lunas Red Blend Aragon, Spain


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