Bison is known to be a bit healthier than beef. It is significantly leaner, has fewer calories, and is packed with more iron and vitamin B-12 than Choice and Select beef. If you are wary on trying out bison because it seems “strange” to eat a buffalo, have no fear, the taste is very similar to beef, you probably won’t even notice a difference. Go on and give it a try! This particular bison recipe is one that I’ve ever-so-slightly adapted from Bon Appétit’s Biscon Burgers with Cabernet Onions and Wisconsin Cheddar. It is one of our favorite go-to burger recipes, perfect for the 4th of July, or (now that we are past the 4th of July) any given summer night! I hope you enjoy this recipe as much as Nick and I do.
Bison Burgers with Cabernet Onions and Cheddar Cheese
Adapted from Bon Appétit Magazine
Makes 4 servings; 803 calories per serving
2 tablespoons olive oil, divided
2 onions, sliced into half-moons
3/4 cup Cabernet Sauvignon or other dry red wine
1 pound ground bison
1 shallot, chopped
1/4 teaspoon coarse kosher salt
1/4 teaspoon dried thyme
4 chibatta rolls
4 slices sharp white cheddar cheese
1 small head of Bibb or other large-leaf lettuce, leaves separated
Heat 1 tablespoon oil in a heavy 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.
Preheat broiler. Gently mix meat, shallot, salt, and thyme in a large bowl. Shape into four 1/2-inch-thick patties. Heat remaining 1 tablespoon oil in a heavy skillet over high heat. Sprinkle the burgers with salt and pepper; add to skillet. Cook until well browned, about 2 minutes per side for medium rare.
Slice the rolls in half and arrange, cut side up, on a rimmed baking sheet. Place a slice of cheese on roll tops. Broil until cheese melts and bottom halves are slightly toasted, about 1 minute. Spread bottom halves with mustard. Top each with a few Bibb lettuce leaves, then burger. Spoon onions atop burgers, dividing equally. Cover with bun tops and serve.