This recipe was send to me by one of my friends, food and wine lover Ken. I have yet to make it, but the recipe sounds delicious. If you make it first, please let me know how you liked it!
BISON BURGERS WITH CABERNET ONIONS AND WISCONSIN CHEDDAR
2 tablespoons olive oil, divided
3 cups sliced onions (about 2)
3/4 cup Cabernet Sauvignon or other dry red wine
1 pound ground bison (buffalo)
2 tablespoons chopped shallots
1/4 teaspoon coarse kosher salt
1/4 teaspoon dried thyme
4 organic hamburger buns
6 ounces sliced Wisconsin white cheddar cheese
1 small head of escarole, leaves separated
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.
Makes 4 servings
Bison meat is very lean and is best served rare or medium-rare.
Wine pairing suggestion:
Time for a big, juicy red, the caramelized onions in wine, I would even pick some more fruity reds, like Grenache, Shiraz, Mouvedre – all of it above combined in GSM blends like Cotes du Rhône’s wines. A great example is Domaine de la Solitude Cotes du Rhône – one of the oldest family in Châteauneuf-du-Pape.
But also their “entry” red wine, called simply Solitude de Cotes du Rhône, is a great bottle of rich, Grenache based fruity blend, for much less money than the King of the Rhône wines.
2 thoughts on “Bison Burgers with Cabernet Onions and Wisconsin Cheddar”
You actually make it appear really easy along wiith your presentation buut
I in finding this matter to be really something which I think I would never understand.
It kind of feels too complex and very broad for me. I’m having a look ahead for your subsequent post, I will try to get the hang of it!
I am sorry that you’re having difficulty. If there is anything in particular in this recipe that you may need more detailed assistance with, please, let me know and I will do my best to stir you into a right direction. This recipe is actually my friend’s but both him and I assume that people have some experience with cooking techniques. Sorry if it seem too complex. Thanks for trying anyway!