To celebrate Father’s Day, I have a super tasty burger recipe to share with you, Stilton Burger. This burger is a mix of ground angus beef and bison – a wonderful mix you are sure to love. The burger is placed on a bed of spinach and topped with the distinctive and remarkable Stilton blue cheese, and encased in a potato bun. Happy Father’s Day all!
My brother told me to experiment with making a great Stilton Burger and I’m glad I took his advice. I think this is my new favorite burger I’ve created to date. It is so flippin tasty I wish I had another one to chomp on now.
I’ve made this Stilton Burger for so many of my friends and family and it never fails. They all dine in exaltation, sharing their appreciation for it’s juicy meaty consistency, and the wonderful flavors captured within. This is definitely a crowd pleaser.
Bison is a great meat. Apart from it’s tender consistency, it’s comparatively very low in fat. Therefore adding bison to a burger allows you to adhere to a heart-healthy diet. However, low-fat meats cook quickly so the ideal temperature for this burger is medium.
If you are unable to get your hands on some Stilton, you can substitute with other blue cheeses. However, Stilton is the perfect partner for this burger.
Fun fact – Stilton is made in England in only three counties, Nottinghamshire, Derbyshire and Leicestershire. It has a wonderful balance of creamy, salt and sweet. It’s milder than other blue cheeses making it, as I mentioned previously, a great partner for this burger.
Don’t you love the look of this burger? It’s as tasty as it is beautiful, trust me.
Give this recipe a try and let me know what you think. I will continue to experiment with bison in burgers so stay tuned.
Stilton Burger
Ingredients
- 12 oz ground bison
- 1 lb ground angus beef
- Salt and pepper to taste
- 2 tbsp unsalted butter
- 8 oz Stilton blue cheese sliced
- 4 cups spinach chopped
- 1/4 cup red onion sliced thin
- 3 tbsp aged balsamic vinegar
- 4 potato sandwich rolls cut in half
Equipment & Utensils
- Large mixing bowl for burger patties
- Large two-pronged cooking fork
- Large skillet or grill pan
- Aluminum foil
- Medium mixing bowl for spinach
Instructions
- Place bison and angus beef into a mixing bowl.
- With a large cooking fork, mix the two portions of meat together.
- Divide mixed meat into four portions, and then mold each portion into burger patties. Do not overwork the meat, as too much handling can cause toughness once cooked.
- Remember the rule of making sure the center of each burger patty is thinner in the center than the outer edges. Once you cook each one you will notice that the center expands.
- Season each patty with salt and pepper.
- Heat skillet and when hot add 1 1/2 tbsp of butter.
- Cook patties on a high to medium heat until crust develops, add the remaining 1/2 tbsp butter then flip over to cook other side.
- Allow a crust to develop on the second side, and you should have a nicely cooked medium burger. If you prefer your burger cooked to a warmer temperature I would suggest you finish off in the oven, at 375.
- Remove patties from skillet and place on a board.
- Top each patty with Stilton and tent with aluminum foil and allow to rest.
- Place burger buns cut side down into skillet on a high heat to heat through and soak up some of the juices from the burgers.
- Place spinach and onion in a bowl and toss to mix and then drizzle with balsamic vinegar.
- Assemble burgers by first adding a layer of spinach on top of bottom half of bun. Add burger with cheese on top then cover with top half of bun.
- Serve immediately.
