Recipe: Tasty Bison Burgers with Cabernet Onions and Wisconsin Cheddar

Bison Burgers with Cabernet Onions and Wisconsin Cheddar. For this burger recipe, keep in mind that bison meat is very lean and is best served rare or medium-rare. The Cabernet onions nicely complement the burgers. A deliciously juicy bison cheeseburger topped with cabernet onions.

Bison Burgers with Cabernet Onions and Wisconsin Cheddar Grill burgers to medium doneness or cook in skillet with a tablespoon of olive oil. These bison burgers are savory, flavorful, and topped with all the right fixings. I love to serve these burgers on gluten free buns with a side of oven roasted french fries. You can cook Bison Burgers with Cabernet Onions and Wisconsin Cheddar using 11 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Bison Burgers with Cabernet Onions and Wisconsin Cheddar

  1. You need 2 tbsp of olive oil, divided.
  2. Prepare 3 cup of sliced onions (about 2).
  3. It’s 3/4 cup of Cabernet Sauvignon or other dry red wine.
  4. Prepare 1 lb of ground bison (buffalo).
  5. Prepare 2 tbsp of chopped shallots.
  6. You need 1/4 tsp of coarse kosher salt.
  7. Prepare 1/4 tsp of dried thyme.
  8. Prepare 4 of organic hamburger buns.
  9. Prepare 6 oz of sliced Wisconsin white cheddar cheese.
  10. You need 1 of Dijon mustard.
  11. It’s 1 small of head of escarole, leaves separated.

However, this recipe for Bison Burgers with Cheddar and Onions from Cooking the Cowboy Way by Grady Spears makes an extremely flavorful, juicy In a large mixing bowl, combine the ground meat, grated cheese, onion, salt, and pepper thoroughly with your hands. Top the burgers with a slice of cheese. To assemble, spread some garlic mayo on the bottom of the toasted bun. Put the burger on the mayo, top with caramelized onions, and then arugula.

Bison Burgers with Cabernet Onions and Wisconsin Cheddar step by step

  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..

Bison Burgers will be a unique concept in the Burger industry the meat is extremely low in fat but high in protein, we are still working on getting our location etched in stone and we are in the process of developing a web site.stay tuned for up dates. The Menu is as follows Bison Burger with Cabernet Onions and Wisconsin Cheddar. This burger recipe is all about flavor. In a bowl, combine ground bison, cumin, and ground pepper, and combine well by hand. Add all herb puree ingredients to food processor and process until smooth.

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