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Bison Burgers with Cabernet Onions and Wisconsin Cheddar

bison burger

I have been craving a burger, big time. I was in Harris Teeter (one of my favorite places ever) and randomly saw ground bison. I knew it was a sign. I decided to see what recipes were out there, just to spice it up. Tonight was the night! Ingredients 2 tablespoons olive oil, divided 3 cups sliced onions (about 2) 3/4 cup Cabernet Sauvignon or other dry red wine 1 pound ground bison (buffalo) 2 tablespoons chopped shallots 1/4 teaspoon coarse kosher salt 1/4 teaspoon dried thyme 4 hamburger buns (I used potato rolls) 6 ounces sliced Wisconsin white cheddar cheese Dijon mustard

bison burger


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. DO AHEAD: 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. I cooked them about 5 minutes per side because I made thick patties and wanted them more medium-well.

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 ketchup and mustard. Spoon onions atop burgers, dividing equally. Cover with bun tops; press lightly.

*Also delicious without the bun, which is how I experienced this tonight :)

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