Matt saw some ground bison in the store a few weeks back & threw it in the shopping cart to try. Our first thought was to cook it very simply into burgers. Then Matt remembered the left over St. Pete's Select Blue Cheese we had & decided to make Blucys.
A Blucy is a thick hamburger stuffed with blue cheese. It's a take off of the Juicy Lucy, a Southwest Minneapolis specialty which features a burger stuffed with American cheese. Basically you take two patties of your ground meat & seal a layer of cheese between them. This is no small burger! But hey, bison is healthier than beef right?!
Matt seasoned our bison with onion powder, garlic powder & celery salt before making it into patties. This type of burger takes longer to cook that most so plan on about 20 minutes. Traditionally a Lucy is griddle cooked so that is what we did. I was worried the burger might be dry because bison is so lean but I was wrong, this was such a tasty juicy burger. The cheese in the middle may have helped with that.
Look at that cheese oozing from the middle!
To top the burgers Matt made an Onion Balsamic Marmalade. Not exactly sure why the recipe called this a marmalade when its really just caramelized onions with balsamic added. Well, no matter what it's called it tastes fantastic. The sweetness is a perfect paring with the blue cheese & the meat. The marmalade last for awhile in the fridge so make up a batch to use on sandwiches for lunch too.
Onion Balsamic Marmalade
(adapted from 'wichcraft by Tom Colicchio)
2 c red onion, sliced thin
1 t olive oil
salt & pepper
1 T sugar
3 T balsamic vinegar
Heat the olive oil over medium heat in a skillet. Add the onion, season with salt & pepper & cook for 20 minutes stirring occasionally. Turn the heat to medium-low. Sprinkle the sugar over the onions & stir in. Cook for 10 more minutes stirring frequently. Turn the heat to low. Add the balsamic vinegar & stir. Cook for 1 hour stirring from time to time. The finished onions should be very caramelized & dry.
Can be stored in the fridge for several weeks.
Makes 1/2 - 2/3 cups.