Hello, I am Joana. Today, I will show you a way to prepare bison burgers with cabernet onions and wisconsin cheddar recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Bison Burgers with Cabernet Onions and Wisconsin Cheddar Recipe
Bison Burgers with Cabernet Onions and Wisconsin Cheddar is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Bison Burgers with Cabernet Onions and Wisconsin Cheddar is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have bison burgers with cabernet onions and wisconsin cheddar using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Bison Burgers with Cabernet Onions and Wisconsin Cheddar:
- Prepare 2 tbsp olive oil, divided
- Prepare 3 cup sliced onions (about 2)
- Prepare 3/4 cup Cabernet Sauvignon or other dry
- Get 1 lb ground bison (buffalo)
- Take 2 tbsp chopped shallots
- Get 1/4 tsp coarse kosher salt
- Get 1/4 tsp dried thyme
- Get 4 organic hamburger buns
- Take 6 oz sliced Wisconsin white cheddar cheese
- Prepare 1 Dijon mustard
- Prepare 1 small head of escarole, leaves separated
Instructions to make Bison Burgers with Cabernet Onions and Wisconsin Cheddar:
- 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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