It is about 25ºF outside tonight so making a burger might not sound like an all too tempting idea. But, this recipe makes it easy because instead of using a BBQ, I used a frying pan. Here in Montana, we have Ted Turner’s bison ranch and sustainably raised, organic bison meat is the less fatty alternative to ground beef although I’m positive either would work for this recipe.

Sauteeing the onions & enjoying a glass of wine ©EverydayCookingAdventures 2013

I didn’t have escarole so I used spinach instead. I used a yellow onion for the the Cabernet onions, which came out sweet but with a slight tanginess (is that a word?) that added nice depth to the burger. The meat with thyme and shallot in it added a nice spicy component as well. I served these alongside my trusty and always mouth-watering tater-tots, sprinkled very lightly with Tony’s Creole Seasoning before baking. I found this to be a great burger and ate it down to the last nibble. We were both stuffed and satisfied. Here’s my burger: #bonappetit

Bison Burger with Cabernet Onions & Cheddar ©EverydayCookingAdventures 2013

Bison Burgers With Cabernet Onions and Wisconsin Cheddar

Ingredients:

• 1 tablespoon olive oil
• 1 cup sliced onions (about 1/2 an onion)
• 2/3 cup Cabernet Sauvignon or other dry red wine
• 1/2 pound ground bison meat
• 1 tablespoon chopped shallot
• 1/4 teaspoon coarse kosher salt
• 1/8 teaspoon dried thyme
• 2 organic hamburger buns
• 2 slices Wisconsin white cheddar cheese
• Dijon mustard, as desired
• escarole leaves

Directions:
1. Heat 1/2 tablespoon of the 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.

2. 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. Or Continue On…

3. Preheat broiler. Gently mix meat, shallots, salt, and thyme. Shape into 2 1/2-inch-thick patties.

4. Heat the remaining 1/2 tablespoon oil in the 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.

5. 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.