Bison Burgers with Cabernet Onions and Wisconsin Cheddar

Name: Bison Burgers with Cabernet Onions and Wisconsin Cheddar
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp olive oil, divided; 3 cup sliced onions (about 2); 3/4 cup Cabernet Sauvignon or other dry red wine; 1 lb ground bison (buffalo); 2 tbsp chopped shallots; 1/4 tsp coarse kosher salt; 1/4 tsp dried thyme; 4 organic hamburger buns; 6 oz sliced Wisconsin white cheddar cheese; 1 Dijon mustard; 1 small head of escarole, leaves separated

bpoteet @cook_3136801

I had some ground bison and wanted a burger. I found this recipe and didn't want to lose it.

Recipe Source:
Bon Appétit | February 2009
by Jeanne Thiel Kelley

I had some ground bison and wanted a burger. I found this recipe and didn't want to lose it.

Recipe Source:
Bon Appétit | February 2009
by Jeanne Thiel Kelley

bpoteet @cook_3136801

I had some ground bison and wanted a burger. I found this recipe and didn't want to lose it.

Recipe Source:
Bon Appétit | February 2009
by Jeanne Thiel Kelley

I had some ground bison and wanted a burger. I found this recipe and didn't want to lose it.

Recipe Source:
Bon Appétit | February 2009
by Jeanne Thiel Kelley

Saved

Ingredients

4 servings

2 tbspolive oil, divided
3 cupsliced onions (about 2)
3/4 cupCabernet Sauvignon or other dry red wine
1 lbground bison (buffalo)
2 tbspchopped shallots
1/4 tspcoarse kosher salt
1/4 tspdried thyme
4organic hamburger buns
6 ozsliced Wisconsin white cheddar cheese
1Dijon mustard
1 smallhead of escarole, leaves separated

Saved

Steps

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.