Bison Blue Cheese Burgers.
To one pound of ground bison add 1/2 cup of blue cheese crumbles, mix thoroughly, flatten into patties, and grill on a hot fire for 4 minutes a side on the weber of choice.
Serve the bison blue cheese burgers on a toasted whole wheat bun smeared with an avocado, the sweetness of which, contrasts nicely with the tangy burgers.
These lovely avocados were 10 for $10 yesterday during the harvest festival at Whole Paycheck. These must have been shipped prior to the wildfires and one suspects that these might be last inexpensive avocados for a while. Let's hope not as we are deep into the season of chips n' dip.
m.o.i: bison burger
elsewhere
m.o.i: standards updated
m.o.i: chili 'n out
m.o.i: switch-hitting behemoth
m.o.i: bioaccumulation
m.o.i.: autumn trout
m.o.i.: inventory reduction dinner
m.o.i.: purple food, purple food
m.o.i.: life is corny
m.o.i.: Fruit cobbler for breakfast?
m.o.i.: post-modern breakfast
Sunday, October 28, 2007
smokin' up the joint
Posted by
Warrior Ant Press Worldwide Anthill Headquarters in Kansas City, Missouri, USA.
at
8:03 AM
Labels:
bison burgers,
cooking,
m.o.i.,
warrior ant press
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