Petite Sirloin with Parsley Sauce

article & photos by renata haidle

It is summer in Montana - time to fire up the grill and try something new! This recipe was inspired by a local burger place that rhymes

with five. Yet, it has its own characteristics: a juicy bison patty infused with Italian herbs and garlic, topped with a sweet-and-spicy mixed berry sauce and a generous smear of Boursin cheese. It is a burger that feels wild and fun, like a hike ending at a gastropub."

Ingredients: 

FOR THE BURGERS:

• 1 ½ pounds ground bison
• 3 Tablespoons dry Italian herbs
• 1 teaspoon garlic powder
• 1 ½ teaspoons salt
• 1 teaspoon freshly ground black pepper
• Olive oil, for grilling or pan-searing

FOR THE SPICY HUCKLEBERRY SAUCE:

• 1 Cup fresh or frozen mixed berries (raspberries, blueberries, blackberries, huckleberries - any would work)
• 2 Tablespoons honey
• 1 Tablespoon apple cider vinegar
• 1 small jalapeño, finely chopped (remove seeds for less heat)
• A pinch of salt

TO ASSEMBLE:

• 4 brioche or potato buns, lightly toasted
• 1 wheel of Garlic & Fine Herbs Boursin cheese
• A handful of arugula
• Optional: pickled red onions or crispy shallots for texture

Serves 4

Directions: 

1. In a large mixing bowl, combine the ground bison with Italian herbs, garlic powder, salt, and pepper. Use your hands to form four equal-sized patties, being careful not to overwork the meat. With your thumb, make a slight indentation in the center of each patty to prevent puffing as they cook.
2. Heat a grill or cast-iron skillet over medium-high heat. Brush lightly with olive oil. Cook the patties for about 4–5 minutes per side for medium doneness, depending on thickness. Bison is lean, so take care not to overcook it. It is best served slightly pink in the center. Let the burgers rest for a few minutes while you finish the sauce.
3. To make the berry sauce, combine the berries, honey, vinegar, jalapeño, and a pinch of salt in a small saucepan over medium heat. Stir occasionally, gently smashing some of the berries as the sauce thickens. It should take about 8–10 minutes. Aim for a thick but still pourable sauce. Remove from heat and let cool slightly, then strain to remove the seeds.
4. To assemble, spread a generous layer of Boursin cheese on the bottom bun. Place the rested bison patty on top, then spoon over a dollop of berry sauce. Add arugula and optional toppings, then crown it with the top bun. Serve immediately with kettle chips, sweet potato fries, or a fresh, crunchy salad on the side.

Originally printed in the June 2025 issue of Simply Local Magazine

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