Savory Bison Burgers with Cabernet-Infused Caramelized Onions and Wisconsin Cheddar
Indulge in a healthier twist on the classic burger with these savory Bison Burgers. Made from lean ground bison meat, known for its rich flavor and lower fat content compared to traditional beef, these burgers are sure to please both meat lovers and health-conscious eaters alike. The caramelized onions, gently simmered in robust Cabernet Sauvignon, add a sweet and tangy depth to each bite. Topped with creamy Wisconsin white cheddar and served on a toasted bun with fresh escarole and Dijon mustard, this gourmet burger dish brings together flavorful ingredients for a delightful dining experience. Perfect for summer barbecues or an elegant dinner at home, this recipe is sure to impress.
4
Servings
275
Calories
11
Ingredients
Ingredients
Olive oil
2 tablespoons (divided)
Onions
3 cups (sliced (about 2 onions))
Dry red wine (such as Cabernet Sauvignon)
3/4 cup
Ground bison meat
1 lb
Shallots
2 tablespoons (chopped)
Coarse kosher salt
1/4 teaspoon
Dried thyme
1/4 teaspoon
Hamburger buns
4
Wisconsin white cheddar cheese
6 ounces (sliced)
Dijon mustard
2-3 tablespoons (to taste)
Escarole
1 small head (leaves separated)
Instructions
1
1. In a heavy medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced onions and sprinkle with coarse kosher salt. Sauté, stirring often, until the onions become tender and golden brown, about 10 minutes.
2
2. Reduce the heat to medium and continue to cook the onions until they are very tender and well browned, approximately 15 more minutes. Pour in the Cabernet Sauvignon and stir occasionally. Cook until the wine has mostly evaporated and is absorbed by the onions, about 5 minutes. You can prepare the onions up to 3 days in advance; just cool, cover, and chill them until ready to use.
3
3. Preheat the broiler in your oven. In a large bowl, gently mix together the ground bison, chopped shallots, dried thyme, and a sprinkle of salt and pepper. Shape the mixture into four patties, each about 1/2-inch thick.
4
4. In a heavy large skillet, heat the remaining 1 tablespoon of olive oil over high heat. When hot, add the bison patties to the skillet. Cook until well browned, about 2 minutes per side for medium-rare, adjusting cooking time for your desired doneness.
5
5. Meanwhile, open the hamburger buns and place the bottom halves, cut side up, on a rimmed baking sheet. Top each bottom half with a slice of Wisconsin white cheddar cheese.
6
6. Broil the buns until the cheese melts and the bottom halves are lightly toasted, approximately 1 minute. Keep an eye on them to avoid burning.
7
7. Spread Dijon mustard evenly on the toasted bun bottoms. Layer a few leaves of escarole on top, add one bison burger patty to each, and then spoon the Cabernet-infused caramelized onions generously over the burgers. Finally, place the tops of the buns on each burger, pressing down lightly to secure.
Nutrition Information
15
Fat
22.5
Carbs
17.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this burger recipe?
The main protein used in this recipe is lean ground bison meat.
How many servings does this bison burger recipe make?
This recipe is designed to make 4 servings.
What type of wine is recommended for the caramelized onions?
A dry red wine, such as Cabernet Sauvignon, is recommended for the caramelized onions.
How long should the onions be sautéed initially?
The onions should be sautéed over medium-high heat for about 10 minutes until tender and golden brown.
How much wine is needed for the onion reduction?
The recipe calls for 3/4 cup of dry red wine.
Can I prepare the caramelized onions in advance?
Yes, you can prepare the onions up to 3 days in advance; just cool, cover, and chill them until ready to use.
What seasonings are mixed directly into the bison meat?
The ground bison is mixed with chopped shallots, dried thyme, salt, and pepper.
How thick should the bison patties be shaped?
The patties should be shaped to approximately 1/2-inch thick.
How long do you cook bison patties for medium-rare?
Cook the patties over high heat for about 2 minutes per side for medium-rare.
What kind of cheese is used for these burgers?
The recipe uses Wisconsin white cheddar cheese.
What is the calorie count for one Savory Bison Burger?
Each serving contains 275 calories.
How much fat is in each serving?
There are 15 grams of fat per serving.
What is the protein content per burger?
Each burger provides 17.5 grams of protein.
What greens are used as a topping in this recipe?
The recipe uses fresh escarole leaves.
What condiment is recommended for the bun?
Dijon mustard is spread on the toasted bun bottoms.
How do you melt the cheese on the buns?
Place the bottom halves of the buns with cheese under a broiler for approximately 1 minute.
How much olive oil is required for the recipe?
A total of 2 tablespoons of olive oil is used, divided between the onions and the patties.
What type of salt is specified in the ingredients?
Coarse kosher salt is used for seasoning.
How many onions are needed to make 3 cups of slices?
Approximately 2 onions are needed to yield 3 cups of sliced onions.
What is the carbohydrate count for this recipe?
There are 22.5 grams of carbohydrates per serving.
Does bison meat have more or less fat than traditional beef?
Bison meat is known for having a lower fat content compared to traditional beef.
How long should the onions cook after adding the wine?
Cook for about 5 minutes until the wine has mostly evaporated and been absorbed.
What temperature should the skillet be when adding the bison patties?
The skillet should be on high heat and very hot before adding the patties.
How many grams of fiber are in this recipe?
The fiber content is not specified in the provided nutritional data.
What size head of escarole should I buy?
One small head of escarole with leaves separated is sufficient for the recipe.
What is the total number of ingredients used?
The recipe uses 11 distinct ingredients.
In what order do you assemble the burger?
Assemble by spreading mustard on the bun, layering escarole, adding the patty, and spooning onions on top.
Is the bison meat mixed with any liquids?
No, the bison is mixed with dry ingredients like shallots, thyme, salt, and pepper.
How long is the second stage of cooking the onions before adding wine?
The onions should continue cooking for approximately 15 more minutes until very tender and well browned.
Can I use regular cheddar if Wisconsin white cheddar is unavailable?
While the recipe specifies Wisconsin white cheddar for flavor, you could substitute it with another sharp white cheddar.