RECIPES: Recipe Details

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Blue Beefy Bison Burger

Submitted by Liz, of Lafayette, Oregon. We are located 25 miles southwest of Portland, in the beautiful Willamette valley.


Blue Mayo
1-cup mayonnaise
1/2-cup ground toasted pine nuts
4 Tbsp fresh basil, finely chopped
1/2-cup crumbled Gorgonzola cheese
1 garlic clove, finely diced
4 Tbsp Grey Poupon mustard
Avocado Salsa
2 Large diced Avocado
1/2 cup diced dill pickle
1/2 cup diced red onion
1/2 fresh squeezed lemon
1/2 fresh diced jalapeno pepper
1/2 tsp sea salt
Beefy Bison Burger
1 lb ground organic grass-fed beef
1/2 lb ground bison (buffalo)
4 Tbsp fresh basil leaves, finely chopped
2 Tbsp ground red chile pepper
1/4-cup Sutter Home Cabernet wine
1 1/2 Tsp sea salt
4 Tbsp COLAVITA extra virgin olive oil, divided.
Burger Compliments
6 sprouted Buns
2 Tbsp COLAVITA extra virgin olive oil
2 cups baby lettuce


Method: To Make Blue Mayo: Mix mayonnaise, pine nuts, basil, blue cheese, garlic and mustard. Set aside. Can be made a day ahead and refrigerated. To Make Avocado Salsa: Mix avocado, pickle, onion, lemon juice, jalapeno pepper and salt. Set aside. To Make Beefy Bison Burgers: Gently mix the beef, buffalo, basil, chile pepper, wine, salt and 2 tablespoons of the olive oil. Form out 6 hamburger patties. Place on plate in freezer for 10 minutes. Brush hot grill with olive oil, and grill on one side for 7 minutes, then flip and grill for 4 minutes. Reserve on plate. To Prepare Buns: Brush buns lightly with olive oil and grill until lightly toasted (about 1-2 minutes). On top and bottom bun, spread Blue Mayo. On bottom bun, cover with 4-5 lettuce leaves. Next, place burger on lettuce, top with Avocado Salsa and finally cover with bun. Serves 6


This is absolutely a most-delicious burger, and worthy of your consideration, even though a few of the ingredients are repeated in the process. I have a passion for making all kinds of new recipes, and would be honored to be included in this contest!