Recipe of Gordon Ramsay Bison Burgers with Cabernet Onions and Wisconsin Cheddar

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, bison burgers with cabernet onions and wisconsin cheddar. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Bison Burgers with Cabernet Onions and Wisconsin Cheddar is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Bison Burgers with Cabernet Onions and Wisconsin Cheddar is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few components. You can have bison burgers with cabernet onions and wisconsin cheddar using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Bison Burgers with Cabernet Onions and Wisconsin Cheddar:

1. Take 2 tbsp olive oil, divided
2. Make ready 3 cup sliced onions (about 2)
3. Get 3/4 cup Cabernet Sauvignon or other dry red wine
4. Make ready 1 lb ground bison (buffalo)
5. Make ready 2 tbsp chopped shallots
6. Get 1/4 tsp coarse kosher salt
7. Prepare 1/4 tsp dried thyme
8. Prepare 4 organic hamburger buns
9. Take 6 oz sliced Wisconsin white cheddar cheese
10. Take 1 Dijon mustard
11. Prepare 1 small head of escarole, leaves separated

Steps to make Bison Burgers with Cabernet Onions and Wisconsin Cheddar:

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. Reduce heat to medium and continue to sauté until very tender and well browned, about 15 minutes longer.
3. 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.
4. Preheat broiler.
5. Gently mix meat and next 3 ingredients in large bowl. Shape into four 1/2-inch-thick patties.
6. Heat remaining 1 tablespoon oil in heavy large 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.
7. 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.

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