Bison meat is very lean and is best served rare or medium-rare.
Ingredients
Makes 4 servings
Step 1
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.
Step 2
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.
Step 3
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.
How would you rate Bison Burgers with Cabernet Onions and Wisconsin Cheddar?
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Reviews (37)
Back to TopThis is a great recipe Bison Burgers with Cabernet Onions and Wisconsin Cheddar , had fun making it over the weekend. Recreated the meal that I get from https://www.flexpromeals.com/ delivered. Good quality and fresh.
Vadim
9/30/2023
This has become a go-to recipe for making burgers in my house. While we love bison, it can be expensive, so we also sometimes make the burgers with beef. Also, we’ve tried grilling them (delicious) and doing sous vide then finishing on the grill or with a butane torch (awesome for when we forgot to defrost the patties we make ahead of time). Highly recommend.
lizricksliebe
St. Louis, MO
8/29/2020
These were amazing burgers! The onions were to die for. Will definitely make these often!
mchenry_susan
Kalamazoo, MI
5/27/2019
The best burger ever! Made recipe exactly. Have repeated many times.
cindyvog
MartinsvilleM, IN
1/12/2017
Awesome!
Anonymous
Santa Barbara, CA
10/10/2016
Bison, though very meaty tasting, is lower fat than ground beef and can result in dry burgers. The shallots and thyme - I used fresh - really elevate this to something very flavorful and juicy. And, gentle mixing is key.
emitch2720
Belmont, CA
8/12/2016
Delicious recipe, the thyme really makes it shine. I added ~1tsp/burger of bacon fat to help it stay moist.
Psycosmo
2/25/2013
First time in my life I have ever attempted to make bison and it was amazing! followed the recipe exactly...the only thing I added was my own homemade Aioli yum yum!
ecarney
2/23/2013
This was really delicious. I could have eaten the onions by the spoonful and normally I'm not much of an onion fan at all. I used spinach leaves instead of escarole. http://www.mynewlywedcookingadventures.com/2013/02/bon-appetits-bison-burgers-with.html
Anonymous
2/10/2013
The Cabernet Onions were great! The Bison was tender and packed with flavor, no wonder they served Bison at the White House last night.
VANBENCOTEN
Elmira, NY
1/22/2013
I used our elk. I don't know if I just wasn't hungry, but this was very rich. I'm wondering if it were the onions?
BethAlane
Carson City, NV
10/29/2011
Amazing! In the directions it doesn't say what to do with the shallots, so I mixed it in with the meat. I recommend dicing the shallot so it is easier to form patties. Also I used fresh thyme (about 2 tsp), and a little ground pepper. I used an apple wood smoked cheddar, and we put these on the grill. They came out perfect.
FuzyChiapet
Cleveland, OH
10/27/2011
Pretty much followed the recipe verbatim...and we all LOVED!!! Happy 4th of July!
Karkar
OH
7/4/2011
Used locally grown bison and lucky enough to be less than 25 miles where Bob Wills of Cedar Grove Cheese makes the perfect Wisconsin white cheddar (you can get it if you don't live here: http://www.cedargrovecheese.com/)('tis a matter of taste and I love bleu and gruyere, but I'm sayin') served with locally made whole wheat buns and fresh thyme (the only modification I made to as written and it was a lovely subtle layer of flavor) produced the most divine burger. It just doesn't get any better than this, and then you get to polish of the wine with them. Ahhh.
btmadison
Sauk Prairie, WI
5/6/2011
Love these -- here's my blog post about them: http://mommyporch.blogspot.com/2010/08/bison-cheese-burgers-with-red-wine.html
harrietlynns
Boone, NC
1/19/2011
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