Serves 4

  • 1 Tbsp. olive oil, divided
  • 1 large red onion, sliced
  • 1 jalapeño, thinly sliced
  • 1 1/4 tsp. kosher salt, divided
  • 1 1/2 pounds ground bison
  • 3 ounces cold, firm blue cheese, cut into 4 (¼"-thick) slices measuring 2" x 2"
  • Tabasco, to taste
  • 1 tsp. ground black pepper
  • 4 brioche rolls, split and lightly toasted
  • 2 whole roasted red peppers, halved


    Active time: 20 minutes
    Total time: 30 minutes

    In a large skillet, heat 1/2 Tbsp. olive oil. Add onion and cook over medium heat, covered, stirring a few times, until caramelized, about 7 minutes. Add jalapeño, cover and cook over low heat until just tender, about 3 minutes. Season with 1/4 tsp. salt and scrape vegetables into a mixing bowl. Return skillet to stove.

    Meanwhile, divide meat into 4 equal portions. Divide each into 2 patties, one slightly larger than other. Put a slice of blue cheese on a larger patty, add a couple of dashes of Tabasco, and top with a smaller patty. Pinch sides of patties to enclose cheese. Repeat with remaining meat and cheese. Season on both sides with 1/4 tsp. each salt and pepper.

    Add remaining 1/2 Tbsp. olive oil to skillet. Add burgers and cook over medium-high heat until browned and medium rare, about 5 minutes per side. On bottom of each roll, place equal amount of onion mixture. Cover with burger, top with roasted red pepper half and cover with top bun. Serve immediately.

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