Bison Burgers with Cabernet Onions and Cheddar Cheese
A deliciously juicy bison cheeseburger topped with cabernet onions.
1 tbsp. olive oil
3 cups sliced onions
3/4 cup Cabernet Sauvignon (dry, red wine)
1 lb. Ground Bison
2 tbsp. chopped shallots
1/4 tsp. salt
1/3 tsp. dried thyme
2 hamburger buns
2 slices thick white or yellow cheddar cheese
Heat 1 tbsp. oil in skillet over medium high heat. Add onions, sprinkle with salt and saute until tender and golden brown, stirring often (about 10 minutes). Reduce heat to medium and continue to saute until tender and well browned (about 15 additional minutes). Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes.
Gently mix meat, shallots & salt in bowl. Shape into 2 - 1/2 lb. patties. Sprinkle burgers with salt and pepper. Grill burgers to medium doneness or cook in skillet with a tablespoon of olive oil.
Open buns and arrange, cut side up, on rimmed baking sheet. Place cheese on bun tops. Broil until cheese melts and bottom halves are lightly toasted, about 1 minute. (If using grill, buns may be placed on grill to toast.)
Spread bottom halves with mustard. Top each with a leaf of lettuce, then burger. Spoon onions atop burgers, dividing equally. Cover with bun tops; enjoy.
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