Blueberry and Oat Bison Burgers

We celebrated the first night of Burger Week tonight! Yay! Today’s selection: Blueberry and Oat Bison Burgers with Cabernet Onions and Goat Cheese Spread.

Blueberry and Oat Bison Burgers with Cabernet Onions and Goat Cheese Spread with Garlic Oven Fries

Blueberry and Oat Bison Burgers with Cabernet Onions and Goat Cheese Spread with Garlic Oven Fries

The burgers came together very easily. I blended the blueberries with balsamic vinegar, Worcestershire sauce, Dijon mustard, garlic and some seasoning before mixing with the ground bison (buffalo) along with oats and minced shallots. They cooked for 2 minutes on each side. The goat cheese spread was simple as well. I just mixed up some soft cheese with Greek yogurt and a bit of fresh parsley.

I actually took the time to write a recipe for this. Based on the turnout of the burgers, I would modify it a bit next time. The below recipe has those modifications.

So, what’s the score? As I mentioned previously, Burger Week entries are all going to be scored. The boy and I compared scores after dinner and this burger ranked pretty high! I was pleased.

Taste: 7. I lost the gamey taste of the bison which could be a good thing or a bad thing. For me, it was bad (but not a deal breaker) because I enjoy the taste of bison. The burger itself was both sweet and savory. The onion bun, however, was a swing and a miss. A regular soft wheat bun would have been better.
Creativity: 8. I’ve never seen this on a menu before! And if I do, I will hunt down the chef who ripped me off. Ha.
Appearance: 8. Displayed beautifully on the plate. The contrast of color was great and very appetizing.
Burgerliciousness: 4. Unfortunately, the burger just didn’t have the right texture for me. The onion bun was too firm for such a juicy burger with caramelized onions and creamy cheese. This was definitely a 5 napkin burger but not at all greasy, which was great. It would have lended itself better to a softer roll with just cheese or just onions but not both.
Overall: 6.5.

I was right about the blueberries adding moisture but not a blueberry flavor. The goat cheese spread and onions were simply delicious. The flavor of the balsamic came through nicely. Next time, I would add more oats. I really enjoyed these burgers and with a few modifications (in the revised recipe below), I would make these again. I was thinking I might make them with the onions and a blueberry ketchup next time! I’ll keep experimenting with this one.

Blueberry and Oat Bison Burgers with Cabernet Onions and Goat Cheese Spread

1 tablespoon olive oil
3 cups sliced onions (about 2)
3/4 cup dry red wine
3/4 cup oats
1/3 cup fresh (or frozen and thawed) blueberries
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
1/4 teaspoon dried thyme
1/4 teaspoon kosher salt, or to taste
Freshly ground pepper to taste
1 pound ground bison (buffalo)
2 tablespoons chopped shallots
Whole wheat hamburger buns
1/4 cup 2% reduced-fat Greek-style yogurt
2 ounces crumbled goat cheese
2 tablespoons chopped fresh flat-leaf parsley
Arugula leaves as needed

Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add onions, sprinkle with salt, and saute until tender and golden brown, stirring often, about 10 minutes. Reduce heat to medium and continue to saute until very tender and well browned, about 15 minutes longer. Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes.

Preheat broiler. Place oats in a medium sized mixing bowl. Add blueberries, vinegar, mustard, Worcestershire, garlic, thyme, salt and pepper to a food processor or blender; process until pureed. Scrape into the bowl with the oats. Gently mix meat and shallots into the bowl with blueberry mixture and oats until just combined. Shape into four 1/2-inch-thick patties. Heat large non-stick skillet over medium-high heat. Add burgers to skillet and cook until well browned, about 2 minutes per side for medium-rare. Reduce heat to medium to cook longer to desired doneness.

Open buns and arrange, cut side up, on rimmed baking sheet. Broil until halves are lightly toasted, about 1 minute. While buns broil, combine yogurt, goat cheese and parsley in a small bowl. Spread goat cheese mixture on top half of buns. Cover bottom half of bun with arugula leaves and top with burger patty. Cover with generous portion of onions and top half of bun.

Makes 4 servings.

I served the burgers with Garlic Oven Fries from the April 2002 edition of Cooking Light. They were crispy and a bit oily, just like their deep fried big brothers. I loved the garlic twist but I think we used just a bit too much. The only thing I really changed about this recipe were the unpeeled potatoes–I like potato skins and they pack the most nutritional value so I kept them on.

Garlic Oven Fries by Cooking Light, April 2002

Garlic Oven Fries by Cooking Light, April 2002

Garlic Oven Fries4  teaspoons  canola oil
3/4  teaspoon  salt
3  pounds  peeled baking potatoes, cut into 1/4-inch-thick strips
Cooking spray
2  tablespoons  butter
8  garlic cloves, minced (about 5 teaspoons)
2  tablespoons  finely chopped fresh parsley
2  tablespoons  freshly grated Parmesan cheese

Preheat oven to 400°. Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.

Place butter and garlic in a large nonstick skillet, and cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and Parmesan cheese to pan; toss to coat. Serve immediately.

Nutritional Information
Calories: 256 (27% from fat)
Fat: 7.7g (sat 3.3g,mono 2g,poly 2g)
Protein: 5.9g
Carbohydrate: 42.3g
Fiber: 3.5g
Cholesterol: 12mg
Iron: 1.9mg
Sodium: 386mg
Calcium: 55mg
Elaine Magee, Cooking Light, September 2007

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~ by canadianbaconette on May 3, 2009.

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