Proscuitto-Wrapped Bison Burgers with Blue Cheese

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 pound ground bison
• 1 egg
• 1/4 c. bread crumbs
• 1/4 c. sundried tomatoes, rehydrated and chopped
• 1/2 c. blue cheese, divided
• Handful flat-leaf parsley, chopped
• Salt and Pepper
• 4 slices proscuitto
• 1 tbsp. olive oil
• 4 thick tomato slices
• 8 basil leaves
• Olive oil and balsamic vinegar for drizzling

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. If the sundried tomatoes are still dry, soak them in a bowl of hot water until soft, then drain and chop finely.

2. In a large bowl, gently mix the bison, egg, bread crumbs, sundried tomatoes, half the blue cheese, parsley, and a generous pinch each of salt and pepper until just combined.

3. Divide the mixture into 4 equal portions and shape each into a patty about 3/4 inch (2 cm) thick. Press a small dent in the center of each.

4. Wrap each patty with a slice of prosciutto, tucking the ends underneath. Chill the patties in the fridge for 15 minutes to firm up.

5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

6. Cook the burgers for about 5 minutes per side, until the center reaches 160°F (71°C) and the prosciutto is crisp.

7. Top each burger with some of the remaining blue cheese during the last minute of cooking and let it melt.

8. Season the thick tomato slices lightly with salt and pepper and place one on each plate. Top with a burger and two basil leaves.

9. Drizzle each burger with olive oil and balsamic vinegar and serve warm.