Blueberry Bleu Cheese Bison

I have never been a fan of bleu cheese. In fact, I’ve detested the stinky, soft “cheese-like” fermentation for all of my life – with only one exception. Years ago, on a very special occasion, I was treated to the most delightful and inspiring flavor combination in the form of an amuse bouche at The Cliff House in Manitou Springs.
Appearing before me, in just a single bite, was the marvelous display of the tiniest morsel of beef carpaccio topped with a touch of Maytag Blue.

Astounding, if I do not say so myself.

The bite was more than amazing. It was downright fabulous.

prep time:5 min
cook time:10 min
ready in:15 min
I am passionate about people. I simply love to bless others. More than that, I seek to heal others as well. Whether those blessings or restorations take place through my words, actions, or spirit, my effort and ability to touch others is simply a part of who I am.I have a way with words. The written Word is both my inspiration and my favor. The Word feeds me as I nurture others.I know food. My relationship with food is both vast and intimate. I know the chemistry of food, I know the art of food, and I oh so know the emotion of food. I adore food and yet I grieve it. My goal, though, is to respect food for what it is – nourishment.
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  • 1 lb. Ground Bison
  • 1/2 c. Fresh Blueberries
  • 1/4 c. Fresh Maytag Bleu Cheese, crumbled
  • 1 Tbs. Fresh Rosemary, minced
  • Sea salt and Pepper
  • Lemon Zest & a touch of Fresh Lemon Juice
  • In a large bowl, combine all ingredients together, careful not to overmix. It is extremely important to take care with this task, as not to bruise or smoosh the blueberries or the precious cheese. After forming the burgers into three equally sized patties, it’s important to be able to identify full, whole blueberries, and whole chunks of the cheese. In a cast iron skillet, over medium heat, fry the patties for about 3-4 minutes on each side, depending on your “doneness” preference. Garnish with fresh rosemary, a few stray blueberries, and serve over a bed of Kerrygold sauteed kale with a squeeze of fresh lemon and a dash of zest. You will be amazed.