Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, bison burgers with cabernet onions and wisconsin cheddar. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Open buns and arrange, cut side up, on rimmed baking sheet. Place cheese slices on bun tops. Top each with a few escarole leaves, then burger.

Bison Burgers with Cabernet Onions and Wisconsin Cheddar is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Bison Burgers with Cabernet Onions and Wisconsin Cheddar is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook 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:

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

I found this recipe and didn't want to lose it. But, this recipe makes it easy because instead of using a BBQ, I used a frying pan. Bison Burgers with Cabernet Onions and Wisconsin Cheddar. Bison meat is very lean and is best served rare or medium-rare.

Instructions to make Bison Burgers with Cabernet Onions and Wisconsin Cheddar:

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.

I found this recipe and didn't want to lose it. It's time for ground beef to step aside. Bison burgers are where it's at this summer. Bison Burgers with Cabernet Onions and Wisconsin Cheddar recipe. American buffalo (bison) Bison burgers are also great bunless.

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