This is how I Steak & Cheese...

The steak and cheese sandwich is one that is pretty popular with meat eaters and it can be a drag if your MD tells you to cut back on your fat intake. I was rummaging through the grocery store the other day and came up with this idea for a steak and cheese - sauteed mushrooms and onions atop a goat cheese-stuffed bison burger. My photos don't really do it justice, b/c photography isn't my specialty! But bison is much lower in fat then beef and has a slightly different taste to it as well so it can be a welcome addition to a bored palette.

Ingredients:
*12-16oz ground bison (depends on the brand your store sells)
*2oz fresh goat cheese (I used Vermont Creamery to keep it localish)
*1/2 teaspoon dried rosemary (ground up)
*1/2 teaspoon dried thyme leaves
*1/2 teaspoon dried oregano leaves
*fresh cracked black pepper
*2 tablespoons olive oil
*sea salt
*1 pint mushroom blend or crimini ('baby bellas'), washed and sliced
*1 large white onion, sliced
*1 tablespoon balsamic vinegar
*'sandwich vehicle' of your choice: lavash, pita pocket, flax roll

1. Heat oven to 350 degrees. Line the lower level of a meatloaf pan (this looks like a bread loaf pan but it has an insert with holes in it to allow fat to drip through) with tin foil and then replace the insert.
2. Put bison in a bowl, add herbs and some fresh ground black pepper.
3. Make two 1oz each balls of goat cheese. Divide the meat in half and place one goat cheese ball on either half. Form the meat around the cheese, trying not to press to hard - you want the burgers to resemble balls instead of patties. Try to make sure there are no seems in the ball.
4. Put the burgers on the top part of the lined pan and cook in oven for 45 minutes (I like mine rare to med-rare if you want them more done cook 55 minutes tops - but be careful b/c bison's fat content is so low you can dry them out easily).
5. Meanwhile, heat olive oil over medium heat. Add onions, and season with salt and pepper. Turn heat down when you start to hear sizzling to low-medium - remember to stir. Let onions sweat for about 10 minutes, then add mushrooms. Let cook about 5 minutes more. Add balsamic. Turn heat up to medium to let it boil off. When mushrooms are soft, turn heat off and wait for burgers to finish.
6. Heat/toast bun.
7. Make sandwich (put the 2nd helping in a container and reheat within 4 days) and enjoy! (One sandwich is a lot of food, so you might want to split one with someone and have a side salad)