The Bleu Monster Recipe Reviews - (Pg. 1)
Reviewed: Sep. 3, 2012
This was a tasty burger, no doubt...but... We rescaled down to 3 burgers to make mini sliders. This was a first for us using ground bison but have had bison steaks before. The flavor of the bison is *brighter* than beef so I was looking forward to that flavor in a burger. Bison is also a softer meat than beef so I was anticipating that as well. This recipe using eggs, breadcrumbs and A1 covered up that flavor for me. It was almost meatloaf like in texture. I am assuming the breadcrumbs and eggs were intended as a binder so they would hold together which they did. We made another batch (scaled to 3for sliders) with just simple salt and pepper then froze the burgers before grilling. They did not fall apart and they had that tasty flavor of buffalo I was expecting and the texture was on the money. I would not make again as written - I don't think the meat needs anything else added, it is delicious as is.
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