This bison burger recipe is all about flavor. And with delicious bison meat, homemade fried onions, and Wisconsin cheddar, there’s really no way you can go wrong. Serves 4.
- Heat 1 Tablespoon of the olive oil in a heavy medium-sized 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. DO AHEAD OPTION: Can be made 3 days ahead. Cool, cover, and chill.
- Preheat broiler. Gently mix meat and next 3 ingredients in large bowl. Shape into four 1/2-inch-thick patties. Heat the remaining Tablespoon of olive oil in a heavy large-sized 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.
- 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, and then the burger. Spoon onions atop burgers, dividing equally. Cover with bun tops; press lightly. Enjoy!
