BISON BURGERS WITH CABERNET ONIONS AND WISCONSIN CHEDDAR
Provided by Jeanne Thiel Kelley
Categories Onion Broil High Fiber Father's Day Dinner Lunch Cheddar Buffalo Red Wine Pan-Fry Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- 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.
- 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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Aswin SUNAR
[email protected]These burgers are a great way to use up leftover cabernet onions.
Tarek Hossain
[email protected]I would recommend these burgers to anyone looking for a lean and flavorful alternative to beef burgers.
Jazmine G
[email protected]I'm giving these burgers a 3 out of 5. They were good, but not great.
Luke Mcsween
[email protected]Overall, I thought these burgers were just okay. I wouldn't go out of my way to make them again.
Christina Vel√°zquez
[email protected]The burgers were good, but I think they would have been better with a different cheese. The Wisconsin cheddar was a bit too strong for my taste.
Bashar Abdullahi Musa
[email protected]I found the cabernet onions to be a bit too overpowering. I think I'll use less next time.
Ahmad baba
[email protected]These burgers were a little dry for my taste. I think I'll add some more moisture next time.
Elee Kuz
[email protected]I'm not a big fan of bison burgers, but I really enjoyed these. The cabernet onions and Wisconsin cheddar made all the difference.
Odongo Ricky
[email protected]I made these burgers for a party and they were a huge hit. Everyone raved about them.
Jay Yasuda
[email protected]I followed the recipe exactly and the burgers were perfect. My family loved them!
Isa Motunrayo
[email protected]These burgers were easy to make and turned out great. I'll definitely be making them again.
Official Demon
[email protected]The Wisconsin cheddar was the perfect finishing touch to these burgers. It melted beautifully and added a rich flavor.
Andrew Chirova
[email protected]I wasn't sure what to expect from bison burgers, but I was pleasantly surprised. They were delicious and much leaner than beef burgers.
Lonny Mutandafire
[email protected]I've made these burgers several times now and they're always a crowd-pleaser. The cabernet onions really add a special touch.
Riyad Riyad
[email protected]These bison burgers were a hit at our cookout! The combination of flavors from the cabernet onions and Wisconsin cheddar was perfect. The burgers were juicy and cooked evenly.