Author Notes
This burger is infused with applewood smoked bacon inside and out. Stuffing ground bison with bacon and blue cheese makes a flavorful and juicy burger. The grilled patty is layered with crispy bacon and grilled avocado slices. I like to brush balsamic vinegar onto the avocado during grilling to give a slightly sweet smokiness to the smooth, soft fruit. Thinly sliced onions caramelized in bacon drippings finish off the whole concoction. The gooey melted blue cheese oozes out with each bite so make sure to have a napkin handy. —kitchen witch
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Ingredients
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9 thick slices applewood smoked, nitrate-free bacon
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4 ounces of blue cheese, crumbled
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1 large sweet onion, halved and thinly sliced
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sea salt and freshly cracked black pepper to taste
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1 large or 2 small avocados, sliced 1/3 inch thick
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balsamic vinegar, for brushing on the avocado slices
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extra-virgin olive oil for oiling grilling pan
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1 1/2 pounds ground bison
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6 whole-grain hamburger buns, split
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Canola mayonnaise
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6 lettuce leaves
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6 large tomato slices, 1/4-inch-thick
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sea salt and freshly cracked black pepper to taste
Directions
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In a large skillet, cook bacon over medium heat removing 3 slices while still soft and cooking the remaining 6 slices until crispy. Transfer bacon from pan to a paper towel-lined plate leaving the rendered oil in the pan. Chop 3 slices of the still soft bacon for meat patty. Break 6 crispy bacon slices in half.
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Discard bacon oil leaving about 1 teaspoon of bacon oil and drippings in skillet. Add the onion, salt and pepper to the rendered bacon drippings. Cook the onion until soft and caramelized, about 15 to 20 minutes.
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Preheat grill to medium-high. To make the patties, form the ground bison into 12 thin, round patties. Divide chopped bacon and blue cheese between 6 of the patties, then top each with one of the remaining patties. Pinch the edges of each patty closed to seal well. Sprinkle patties with salt and pepper on both sides. Place the patties on the grill and cook until desired doneness. During the final minutes of grilling the patties, brush the avocado slices with balsamic vinegar and sprinkle with salt and pepper. Arrange on lightly oiled grilling pan and grill alongside the patties for 1 to 2 minutes, turning as necessary. When the avocados are nicely grilled, remove from the grill. Place the buns, cut side down, on the outer edges of the grill rack to toast lightly.
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To assemble the burgers, spread mayonnaise over the toasted buns. On each bun, place a lettuce leaf, a tomato slice, a meat patty, caramelized onions, 2 avocado slices, and 2 halved pieces of 1 bacon slice. Top with bun.
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