Ingredients for Bison Burgers With Cabernet Onions And Wisconsin Cheddar
- Olive Oil
- 2 large yellow onions, thinly sliced
- Dry Red Wine
- Ground Buffalo Meat
- Shallots
- Kosher Salt
- Dried Thyme
- Hamburger Buns
- White Cheddar Cheese
- Dijon Mustard
- A handful of fresh escarole leaves
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How to Make Bison Burgers With Cabernet Onions And Wisconsin Cheddar
- Heat 1 tablespoon olive oil in a heavy-bottomed skillet over medium-high heat.
- Add 2 large yellow onions, thinly sliced, and sprinkle with 1/2 teaspoon salt. Sauté until tender and golden brown, stirring frequently, about 10-12 minutes.
- Reduce heat to medium and continue to sauté until very tender and deeply caramelized, about 15-20 minutes more.
- Add 1/2 cup Cabernet Sauvignon and cook, stirring occasionally, until the liquid is almost completely absorbed, about 5 minutes.
- Preheat your broiler to high.
- In a large bowl, gently combine 1 pound ground bison, 1/4 cup finely chopped fresh parsley, 1 large egg, lightly beaten, and 1/4 teaspoon freshly ground black pepper.
- Shape the mixture into four 1/2-inch-thick patties.
- Heat the remaining 1 tablespoon olive oil in a heavy large skillet over high heat.
- Sprinkle the burgers with salt and freshly ground black pepper to taste.
- Add the patties to the hot skillet and cook until well browned, about 2 minutes per side for medium-rare (adjust cooking time for desired doneness).
- Place four burger buns, cut-side up, on a rimmed baking sheet.
- Top each bun with 1 slice Wisconsin cheddar cheese.
- Broil for 1-2 minutes, or until the cheese is melted and bubbly and the bottom of the buns are lightly toasted.
- Spread 1 tablespoon Dijon mustard on the bottom halves of each bun.
- Top each bottom bun half with a few leaves of escarole.
- Place a cooked bison patty on top of the escarole.
- Spoon the Cabernet onions evenly over the burgers.
- Cover with the toasted bun tops.
- Gently press down and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
34g
Fat
55g
Carbs
13g
