SLIDERS WITH BLUEBERRY BBQ

Blueberry BBQ sauce, fresh goat’s-milk cheese, and marinated red onions bring out the best in these almost-bite-size bison burgers. An exclusive Chef Michael Kornick recipe.

• 1 lb ground bison (90% lean)

• 4 oz virgin olive oil

• 2 tbsp minced garlic

• 4 tbsp minced parsley

• Salt and pepper to taste

• 6 tbsp fresh goats milk cheese, room temperature

• 8 (2½ inch) diameter rolls or buns

• 2 oz butter

• 1/2 cup minced Spanish onion

• 2 tbsp minced jalapeno

• 3 tbsp olive oil

• 1 1/2 cup rice wine vinegar for barbecue sauce

• 2 oz rice wine vinegar for onions

• 1/2 cup brown sugar

• 1/2 cup Dijon mustard

• 1/2 cup ketchup

• 2 tsp Tabasco

• 2 pt fresh blueberries

• 1 red onion

• 1 tbsp sugar

BISON BURGER

1. In a mixing bowl, combine meat, oil, garlic, and seasoning.

2. Gently form 8 2-ounce patties, approximately 1¼ inches thick and 2½ inches in diameter.

3. Butter and toast buns.

4. Grill burgers until the desired temperature (for medium rare, about 3 minutes per side).

5. To assemble, spread 1 tablespoon of goat cheese on the bottom bun, followed by onions and burgers. Drizzle blueberry barbeque sauce over the burger and, top with bun, serve.

BLUEBERRY BARBEQUE SAUCE

1. Using a heavy saucepan, sweat onions, and peppers in oil until tender (about 2-3 minutes).

2. Add vinegar, sugar, mustard, ketchup, and Tabasco, and bring to a simmer.

3. Add blueberries and cook for 5 minutes; cool at room temperature.

4. Blend in a blender or food processor, and strain and reserve.

MARINATED RED ONIONS

1. Julienne onion from stem to blossom, ⅛ inches thick.

2. In a mixing bowl, dissolve sugar in vinegar.

3. Add onions, season with salt and pepper. Let sit for 1 hour.