Prep 15 mins
Cook 30 mins
Bison (buffalo) meat is very lean and is a healthier alternative to beef. The Cabernet onions nicely complement the burgers. From Bon Appetit, February 2009.
- 29.58 ml olive oil, divided
- 709.77 ml sliced onions (about 2)
- 177.44 ml dry red wine (such as Cabernet Sauvignon)
- 453.59 g ground buffalo meat (bison)
- 29.58 ml chopped shallots
- 1.23 ml coarse kosher salt
- 1.23 ml dried thyme
- 4 hamburger buns
- 170.09 g sliced wisconsin white cheddar cheese
- 29.58-44.37 ml Dijon mustard (to taste)
- 1 small head escarole, leaves separated
- Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add onions, sprinkle with salt, and sauté until tender and golden brown, stirring often, about 10 minutes.
- Reduce heat to medium and continue to sauté until very tender and well browned, about 15 minutes longer. Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes. (Can be made 3 days ahead. Cool, cover, and chill.).
- Preheat broiler. Gently mix meat and next 3 ingredients in large bowl. Shape into four 1/2-inch-thick patties. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Sprinkle burgers with salt and pepper; add to skillet. Cook until well browned, about 2 minutes per side for medium-rare.
- Open buns and arrange, cut side up, on rimmed baking sheet. Place cheese slices on bun tops. Broil until cheese melts and bottom halves are lightly toasted, about 1 minute. Spread bottom halves with mustard. Top each with a few escarole leaves, then burger. Spoon onions on top pf burgers, dividing equally. Cover with bun tops; press lightly.
I'm making them again for the third time. I owe you a review. These are absolutely the way to go for that burger craving. The Cabernet (or Merlot, or Shiraz) onions make this dish! Sorry, did not have any escarole, but the romaine worked as well. The escarole would definitely give it more flavor (like it didn't have enough). This is truly a keeper recipe and I'll be using it again and again.
DH and I made these burgers last night for dinner and loved them! Like the other reviewers, we really enjoyed the cabernet onions. The only modification that we made was to grill the burgers. This worked really well, and especially, in summer is a great way to avoid heating up the house. The escarole, dijon, and cabernet onions were very complimentary. I will definitely make these burgers again!
Delicious!!! I love bison and its gourmet flavor is enhanced by these wonderful Cabernet onions!! I actually used a Shiraz and its peppery accent really went well with the onions and the burger. I made mini-bison burgers out of some homemade Whole Wheat Rolls that I had baked recently. I used red lettuce instead of escarole because I don't like the bitter taste of escarole or endive. Also, threw in a few fresh shiitake mushrooms with the onions and they were great with the mix!! You could taste hints of thyme in the burger which I just loved!!! Loved this recipe, thanks for posting!!!