I was surprised to learn recently that Native Americans frequently used wild blueberries to flavor bison meat. I discovered this interesting snippet of information from my dear friend Stanley Fishman’s new cookbook Tender Grassfed Barbecue.
Since blueberries have just started to come into season here in Florida and a neighbor just down the road has blueberries ready for picking, it seems the perfect opportunity to try out this traditional mixing of flavors myself for the very first time!
Stanley’s new cookbook, which by the way would make a great Mother’s Day or Father’s Day gift (don’t tell!), offers 3 very unique recipes for using blueberries to flavor bison meat but the one for bison burgers really caught my eye.
What’s more fun than burgers on the barbie in the delightful cool of a springtime evening?
Blueberries will be coming into season for weeks to come all across North America, so be sure to try out this distinct flavor combination yourself while the blueberries are seasonal, fresh and at their peak of flavor.
Blueberry Bison Burgers
1 pound grassfed ground bison
1/4 cup organic or wild blueberries very finely chopped or pureed in a blender
1 organic green onion, very finely chopped
Place all ingredients in a bowl and mix well. Form four equally sized hamburger patties about 1 inch thick.
Build a charcoal fire on one side of the grill only. Bring the grill to medium high heat with all the vents open.
When the grill is ready, place the hamburger patties in front of but not directly over the heat source. Cover and cook the bison burgers for 4-5 minutes on each side.
Serve with lactofermented condiments of choice.
Sarah, The Healthy Home Economist
Tender Grassfed Barbecue, Traditional, Primal, and Paleo by Stanley A. Fishman