Blue Bison Burgers! Who says that camp cooking is boring? Ken wanted something different, but it had to be a big, tasty burger. Patti picked the cheese for the stuffing and blue cheese really rang her bell. Tangy blue cheese was just right added to our Smoked Garlic Sauce over the burger. Delicious.

We have always loved creating AWESOME and hearty camp meals for breakfast, lunch and dinner that will be remembered for years. This is another one of those. Our Bison Blue Burger is super easy to do on our Green Mountain Grills Davey Crockett Tailgater and they have that “Kiss of Smoke”. With hunting and football season just around the corner I thought I would share this one. Don’t tell your buddies how easy this is to do, and be sure you have them do the dishes (and buy the beer).

Camp gear has really changed a lot over the years and one of those changes I like the most are tailgater grills. Our Green Mountain Davey Crockett tailgater runs on 12 volts DC, weighs only 65 pounds and you can set it anywhere. Most hunting camps don’t have electricity and that’s not a problem with the Davey Crockett. It will run for days on an “Emergency Jump Starter” that will fit in your glove box. So, you can smoke or grill up a storm in camp from burgers to pulled pork and, of course, delicious chops and steaks. Anything you can dream of…

Check Out All of Our Cookbooks
They are “How To” BBQ Picture Books
And: “30 Days 30 Burgers”

Blue Bison Burgers
A Wood Pellet Grill Recipe

Prep Time: 15 minutes
Cook Time: 12 minutes @ 400* (205c) six minutes per side
Grill: Green Mountain Grills Davy Crockett Wood Pellet Grill
Pellets: Green Mountain’s Texas Blend BBQ Pellet

See Video: http://datenightdoins.com/video-blue-bison-burgers/

Ingredients: Blue Bison Burgers

• 2lbs. ground bison
• ½ lb. blue cheese, crumbled and divided
• 1 cup blue cheese dressing, Patti likes the Greek yogurt style
• 1 cup Smoked Garlic Sauce
• Swimmin’ in Smoke Cattle Call Seasoning, to taste
• Your favorite buns and condiments

Link Smoked Garlic Sauce: https://datenightdoins.com/smoked-garlic-sauce/

 

Blue Bison Burgers
A Wood Pellet Grill Recipe

Cooking Directions: Blue Bison Burgers

Divide bison into eight ¼ lb. burgers. Sprinkle both sides of meat with Swimmin’ in Smoke Cattle Call Seasoning. Form the patties into ¼ pound patties in your burger press or hand form.

Place a heaping tablespoon of blue cheese on four of the burgers and top each patty with a patty and seal well.

In a small bowl blend garlic sauce with blue cheese and salad dressing.

Preheat the Grill Grates to 400* (205c) and light your Wedgie, place your burgers directly on the grill. Grill these 12 minutes per side with a quarter turn at 6 minutes for those nice flavor bars.

When the meat reaches an internal temperature around 160* (72c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165* (74c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Directions: Smoky Blue Garlic Sauce

Mix 1 cup blue cheese dressing, (Patti likes the Greek yogurt style) with 1 cup of our Smoked Garlic Sauce. Stir in ½ cup or more of crumbled blue cheese. That’s it…

Blue Bison Burgers
A Wood Pellet Grill Recipe

 

 

Blue Bison Burgers
A Wood Pellet Grill Recipe

 

 

Blue Bison Burgers
A Wood Pellet Grill Recipe

 

 

Blue Bison Burgers
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

https://datenightdoins.com
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