Bison Burgers w/ Cabernet Onions & Cheddar

  If you polled my friends as to what my "last meal" would consist of, I would be very concerned if a burger didn't top that list. There are times that I'm just minding my business, going about my life as usual, and all of a sudden, I'm side-lined. I can't function. The most undeniable of cravings comes over me, and I will stop at nothing until I get some BEEF. A thick, juicy burger, smothered with cheese, to be exact. Nothing matters until I sink my teeth in that burger and the grease hits my taste buds (and 9 times out of 10, dribbles down my chin). For those who have been present during these times, I'm sorry. While this recipe is obviously not beef, I have found something that comes dangerously close to satisfying my primal craving - Bison! 

Bison has popped up in grocery stores the past couple of years, and it is a wonderful substitution for beef. It's leaner, and it has a subtle difference in flavor that I really enjoy. Because it's leaner, bison should be cooked at very high heat for a short amount of time to keep as much moisture as possible. (I overcooked mine slightly with all the photographing and such for the blog - it's best a little more pink inside - but it was still very good.) This recipe includes shallots, and while they are not necessary, I would definitely encourage you to add them, because they further ensure a moist texture. And the real kicker is the addition of the onions sauteed in Cabernet Sauvignon -- DYNAMITE - and it's a great technique that you can use for a multitude of dishes!

And if you're looking for a side, my Crispy Baked Sweet Potato Fries are an absolutely perfect pairing! 

So, let's get this burger party started...

** BISON BURGERS W/ CABERNET ONIONS & CHEDDAR **

Makes 4 burgers.
Printable Recipe

Ingredients

Cabernet Onions

* 1 tablespoon extra-virgin olive oil

* 1-2 Spanish onion(s), sliced

* 1/3 - 1/2 cup Cabernet Sauvignon (any bold red wine will do just fine!)

Burgers

* 1 tablespoon extra-virgin olive oil 

* 1 pound ground bison

* 2 tablespoons shallots, small diced (about 1 small shallot)

* 1/4 teaspoon salt

* 1/4 teaspoon Italian seasoning (optional, but a nice compliment to the Cab onions)

* 4 hamburger buns

* Sliced cheddar (suggested: white or mild)

* Optional Additions: Dijon, mayo, tomato, lettuce

Directions

* Over medium-high heat, heat the oil in a skillet.

* Once the oil is heated, add the sliced onions, and sprinkle with salt.

* Saute for about 10 minutes (until tender, and starting to become golden-brown). Reduce the heat to medium, and continue cooking for another 10-15 minutes.

** Make sure you are stirring the onions frequently so as they do not burn. 

* Add the wine, and cook for about 5 minutes, until all the liquid is absorbed, while continuing to stir. 

 

* Set aside, and get to work on the bison!

* Mix together the bison, shallots, salt, and seasoning, and shape into four patties.

* On medium-high heat, heat the oil in a skillet (I used a grill pan).

* While the skillet is heating, arrange your buns on a sheet pan, place a cheddar slice on one side, and toast or broil the buns until the cheese is melted.

* Lightly sprinkle the patties with salt and pepper, and add them to the skillet when the oil is hot and sizzling. 

* Cook each side until browned, about 2 minutes per side. 

 

* Add the patty to your prepared bun, and top with onions. 

* I like to add a little mayo and Dijon to my cheese-less bun. Another good addition would be your favorite kind of lettuce! 

* Pour what's left of your wine, and enjoy a most satisfying burger...

Recipe adapted from Bon Appetit Magazine.

Printable Recipe