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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Muslim Prince
[email protected]I give this recipe five stars! The burgers were delicious and I will definitely be making them again.
Chodriluqman
[email protected]I'm not a great cook, but I was able to make these burgers with ease. The recipe is very straightforward and easy to follow.
Tailynn Melendez
[email protected]I made these burgers for a dinner party last night and they were a huge success! Everyone loved them. I will definitely be making them again.
Miracle Restoration
[email protected]My kids loved these burgers! They said they were the best burgers they've ever had. I'm so glad I found this recipe.
Cory Henry
[email protected]I'm a vegetarian, but I still wanted to try these burgers. I substituted the bison meat with black beans, and they turned out great! The Cabernet onions and Wisconsin cheddar added a lot of flavor to the burgers. I would definitely recommend this rec
Corritor Dorothy
[email protected]I love spicy food, so I added a bit of cayenne pepper to the burger mix. It gave the burgers a nice kick without being too overpowering. I would definitely recommend this recipe to anyone who likes their burgers with a little bit of heat.
Habib Ritu
[email protected]I'm a big fan of cheese, so I was excited to try these burgers with Wisconsin cheddar. I was not disappointed! The cheese melted perfectly and added a delicious flavor to the burger. I would highly recommend this recipe to anyone who loves cheese.
Oscar Nduva
[email protected]These burgers are the best I've ever had! The combination of flavors is incredible, and the bison meat is cooked to perfection. I will definitely be making these again and again.
Irfa Yaqoob
[email protected]I'm always looking for healthy and delicious burger recipes, and this one fits the bill perfectly. The bison meat is a great source of lean protein, and the Cabernet onions add a nice antioxidant boost. I also appreciate that the recipe is relatively
Susma Bohora
[email protected]Made these burgers for my 4th of July party and they were a hit! The bison meat was lean and flavorful, and the Cabernet onions added a nice sweetness. I used a sharp Wisconsin cheddar, which melted perfectly and added a gooey texture. Definitely a k