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Bison burgers with blue cheese


20 minutes


12-14 minutes


4 servings

Bison burgers with blue cheese
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125 ml (1/2 cup) mayonnaise
30 ml (2 tbsp.) HP sauce
1 garlic clove, minced
15 ml (1 tbsp.) chives, thinly sliced

600 g (1 1/4 lb.) extra-lean ground bison
30 ml (2 tbsp.) Dijon mustard
10 ml (2 tsp.) dried tarragon
Salt and freshly ground black pepper
4 slices of blue cheese, about 1 cm (3/8 in.) each

1 onion, peeled and cut into rings
30 ml (2 tbsp.) all-purpose flour
30 ml (2 tbsp.) vegetable oil
4 portobello mushroom caps, about the same size as the patties (remove the black part)
30 ml (2 tbsp.) olive oil
4 sesame buns
A few leaves of frisée lettuce
1 tomato, sliced


  1. In a bowl, mix together all the sauce ingredients, Stir and set aside.
  2. In another bowl, mix together all the patty ingredients.
  3. Stir well.
  4. Shape 4 thin patties with half of the meat.
  5. Place 1 slice of cheese in the centre of each patty. Shape 4 patties with the rest of the meat and place one on each of the first four.
  6. Seal well.
  7. Set aside.
  8. Preheat the barbecue to 190°C (550°F) or to maximum heat.
  9. Flour the onion rings.
  10. In a skillet, heat the vegetable oil over high heat. Fry the onion rings until nicely browned.
  11. Set aside.
  12. Cover and grill the patties for 6 to 7 minutes on each side for well-done.
  13. Brush the portobello caps with olive oil.
  14. About 3 minutes after turning the patties over, place the mushrooms on the grill.
  15. Cook for about 2 minutes on each side.
  16. Shortly before the end of the cooking, grill the buns lightly.
  17. Spread some sauce on the inside of the buns. Place the lettuce leaves and slices of tomato on the lower part of the buns.
  18. Add in order the patties, mushrooms and fried onions.
  19. Close the buns.
  20. Serve with homemade fries.

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