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Bison Bacon Blue Cheese Burgers
From the kitchen of Sharmagne Leland-St. John

1 pound ground bison
4 strips Black Forest bacon
1 teaspoon smoked salt
2 scallions
Wasabi mayonnaise
1 medium sweet red onion, sliced into rings
1 tomato, sliced thinly
Buttermilk blue cheese, crumbled
Arugula
English Muffins or whole wheat sandwich rounds
Jalapeños

In a medium sized iron skillet, fry the bacon until
almost crisp. Remove from skillet and drain on a
paper towel.

Pour off some of the bacon grease.

Place the onions and tomato into a shallow dish under
the broiler. You want them to brown but not burn.

Separate the ground bison into two balls. Flatten
each into a large thin patty. Crumble the bacon and
place half on each patty. Fold the outer edges of the
ground meat back into the centres to cover the bacon.
Pat firmly into desired thickness.

Chop the scallions.

Place the skillet over medium heat and sprinkle the salt
and scallions into the pan. Put the patties in on top. Cook
until one side is browned then flip both patties.

Remove the tomatoes and onion rings from the broiler.
Place the muffins or sandwich rounds under the broiler
until just browned. Slather with the wasabi mayonnaise.
Put a generous helping of arugula onto one side of each
"bun". Add the onions and tomatoes. On the other half
crumble the blue cheese.

When the patties have reached the desired doneness,
place on the cheese half of the bun. Let it rest for a
moment to melt the cheese. Put the burger half onto the
veggie halves. If you can cut them in half, it would be
a good idea. Stick a tooth pick into each half. Serve
with the jalapeños on the side.

NOTE: Von's, Ralph's, Hagen's and sometimes Safeway/
Pavillion Markets generally have bison, you just have to ask.
It ranges from $8.99 per pound to $12.99.
 

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