Featured in our October 2009 Newsletter.
Recommended Pairing: Cabernet Sauvignon, Petite Syrah, Tempranillo
Ingredients:
1 slab of babyback pork ribs
1 lb ground bison (buffalo)
2 tablespoons chopped shallots
¼ teaspoon black pepper
¼ teaspoon coarse kosher salt
¼ teaspoon dried thyme
4 organic hamburger buns
6 ounces of strong bleu cheese, such as St. Angur or Danish Bleu
Dijon mustard
1 small head of escarole, leaves separated
Preheat broiler. Gently mix meat, shallots, salt and thyme in a large bowl. Shape into two thick patties. Sprinkle burgers with salt and pepper. Cook until well browned, about 2 minutes per side for medium-rare.
Open buns and arrange, cut side up, on a rimmed baking sheet. Place cheese on bun tops. Broil until cheese melts and bottom halves are lightly toasted, about 1 minute. Spread bottom halves with mustard. Top each with a few escarole leaves, then the bison burger.
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