Blueberry Bison Burger topped with Red Wine and Sweet Onion Jam

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Blueberry Bison Burger topped with Red Wine and Sweet Onion Jam

Another Blueberry Recipe? You Bet!

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Intro

Another blueberry recipe? Two days in a row? You bet!

As you might imagine, this is a very different recipe indeed. Sure, it has blueberries—but now the protein involved is bison, in ground meat form.

The interesting thing about working with bison is how lean it is. It’s not gamey at all, which makes it an ideal canvas for really interesting flavors. Sweet elements like blueberries. Or even balsamic vinegar and Dijon mustard—flavors I’m not so sure I’d add to ground beef when making burgers. But with bison? They work.

Now that we’ve established the flavors in this burger are phenomenal, we have to address the challenge of moisture. Because again—bison is lean.

That’s where the jam comes in.

We take a large, sweet onion, slice it up, and combine it with red wine and other flavor components that transform it into a sweet, tangy, luscious jam. This jam layers beautifully atop the burger. It doesn’t just add flavor—it adds texture and a deeply satisfying mouthfeel, especially when combined with the burger in every bite. It’s the yin to the burger’s yang. The jam completes the burger.

Burgers don’t have to be ordinary.
Introduce a little extraordinary into your life.

Bon Appétit!

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Blueberry Bison Burger with Red Wine & Sweet Onion Jam — Recipe (Text)

Yield: 4

Ingredients

• 1 pound bison, ground
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• 3 cloves minced garlic
• 1/4 cup parsley, finely chopped
• 1/2 teaspoon ground pepper
• 1/2 teaspoon salt
• 1/2 cup fresh blueberries
• 1 large sweet onion, thinly sliced
• 1/3 cup red wine
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 tablespoon balsamic vinegar

Instructions

1. Over medium heat, add the olive oil to a large saute pan.
2. When oil is hot, add the onions and let them get brown and soft, stirring occasionally, about 10 minutes.
3. Once they’re nice and soft, add the wine to deglaze the pan and let cook until all the liquid has evaporated.
4. Add vinegar, then salt and pepper, to taste. Remove from heat and set aside.
5. While the onions are cooking, make the burgers: In a large bowl, add all burger ingredients. Mix gently, smashing some blueberries as you go; don’t overmix.
6. Divide into 4 portions; form 1/2-inch patties. Brush with a bit of oil; season if desired.
7. Grill (or broil) over medium-high, 4–5 minutes per side, until cooked through.
8. Toast buns if you like. Top each burger with the onions and serve.

Approx. nutrition (per serving): 302 cal • 6 g fat (1 g sat) • 12 g carbs • 2 g fiber • 7 g sugar • 9 g protein • 656 mg sodium