Bison Burgers With Cabernet Onions And Wisconsin Cheddar
Serves: 3
Gabriella Kub
1 January 1970
Based on User reviews:
64
Spice
51
Sweetness
54
Sourness
45
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tbsps
Olive Oil (divided)3 cups
Onion (sliced about 2)3 cup
Cabernet Sauvignon2 tbsps
Shallot (chopped)1 tsp
Coarse Kosher Salt1 tsp
Dried ThymeDirections:
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
3
Reduce heat to medium and continue to sauté until very tender and well browned, about 15 minutes longer
4
Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes
5
DO AHEAD: Can be made 3 days ahead
6
Cool, cover, and chill
7
Preheat broiler
8
Gently mix meat and next 3 ingredients in large bowl
9
Shape into four 1/2-inch-thick patties
10
Heat remaining 1 tablespoon oil in heavy large skillet over high heat
11
Sprinkle burgers with salt and pepper; add to skillet
12
Cook until well browned, about 2 minutes per side for medium-rare
13
Open buns and arrange, cut side up, on rimmed baking sheet
14
Place cheese slices on bun tops
15
Broil until cheese melts and bottom halves are lightly toasted, about 1 minute
16
Spread bottom halves with mustard
17
Top each with a few escarole leaves, then burger
18
Spoon onions atop burgers, dividing equally
19
Cover with bun tops; press lightly
20
Heat 1 tablespoon oil in heavy medium skillet over medium- high heat
21
Add onions, sprinkle with salt, and sauté until tender and golden brown, stirring often, about 10 minutes
22
Reduce heat to medium and continue to sauté until very tender and well browned, about 15 minutes longer
23
Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes
24
DO AHEAD: Can be made 3 days ahead
25
Cool, cover, and chill
26
Preheat broiler
27
Gently mix meat and next 3 ingredients in large bowl
28
Shape into four 1/2-inch-thick patties
29
Heat remaining 1 tablespoon oil in heavy large skillet over high heat
30
Sprinkle burgers with salt and pepper; add to skillet
31
Cook until well browned, about 2 minutes per side for medium-rare
32
Open buns and arrange, cut side up, on rimmed baking sheet
33
Place cheese slices on bun tops
34
Broil until cheese melts and bottom halves are lightly toasted, about 1 minute
35
Spread bottom halves with mustard
36
Top each with a few escarole leaves, then burger
37
Spoon onions atop burgers, dividing equally
38
Cover with bun tops; press lightly