Bison Burgers with Cabernet Onions and Wisconsin Cheddar
Bison Burgers with Cabernet Onions and Wisconsin Cheddar

Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, bison burgers with cabernet onions and wisconsin cheddar. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Bison Burgers with Cabernet Onions and Wisconsin Cheddar is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Bison Burgers with Cabernet Onions and Wisconsin Cheddar is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have bison burgers with cabernet onions and wisconsin cheddar using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Bison Burgers with Cabernet Onions and Wisconsin Cheddar:
  1. Get 2 tbsp olive oil, divided
  2. Prepare 3 cup sliced onions (about 2)
  3. Take 3/4 cup Cabernet Sauvignon or other dry red wine
  4. Make ready 1 lb ground bison (buffalo)
  5. Take 2 tbsp chopped shallots
  6. Prepare 1/4 tsp coarse kosher salt
  7. Take 1/4 tsp dried thyme
  8. Get 4 organic hamburger buns
  9. Prepare 6 oz sliced Wisconsin white cheddar cheese
  10. Prepare 1 Dijon mustard
  11. Take 1 small head of escarole, leaves separated
Steps to make Bison Burgers with Cabernet Onions and Wisconsin Cheddar:
  1. Heat 1 tablespoon oil in heavy medium skillet over medium- high heat.
  2. 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.
  3. 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.
  4. Preheat broiler.
  5. Gently mix meat and next 3 ingredients in large bowl. Shape into four 1/2-inch-thick patties.
  6. 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.
  7. 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 atop burgers, dividing equally. Cover with bun tops; press lightly.

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