Bison Burgers With Cabernet Onions and Wisconsin Cheddar
- Reviews 8
Ready In: 45 mins
Serves: 4
Ingredients
- 2 tablespoons olive oil, divided
- 3 cups sliced onions (about 2)
- 3⁄4 cup dry red wine (such as Cabernet Sauvignon)
- 1 lb ground buffalo meat (bison)
- 2 tablespoons chopped shallots
- 1⁄4 teaspoon coarse kosher salt
- 1⁄4 teaspoon dried thyme
- 4 hamburger buns
- 6 ounces sliced wisconsin white cheddar cheese
- 2 -3 tablespoons Dijon mustard (to taste)
- 1 small head escarole, leaves separated
Directions
- 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.
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