Bison Burgers with Cabernet Onions and Wisconsin Cheddar
Elevate your burger game with these flavorful Bison Burgers with Cabernet Onions and Wisconsin Cheddar! Featuring juicy ground bison patties seasoned to perfection, these gourmet burgers are crowned with rich, caramelized onions infused with Cabernet Sauvignon for a touch of sophistication. Topped with creamy, melted Wisconsin cheddar and nestled in buttery toasted brioche buns, each bite is a delicious blend of savory and tangy flavors. A simple yet elegant mayonnaise-Dijon sauce ties it all together, while fresh lettuce and tomato add a crisp finish. Perfect for a weekend barbecue or an indulgent weeknight dinner, this recipe is a crowd-pleaser that celebrates bold flavors and artisanal ingredients.
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Recipe Information
Ingredients
- 1 pound ground bison
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 large yellow onion
- 2 tablespoons olive oil
- 0.5 cup Cabernet Sauvignon wine
- 1 teaspoon sugar
- 4 slices Wisconsin cheddar cheese
- 4 brioche buns
- 2 tablespoons butter
- 4 lettuce leaves
- 4 tomato slices
- 0.25 cup mayonnaise
- 1 tablespoon Dijon mustard
Instructions
In a large bowl, combine ground bison, salt, black pepper, and garlic powder. Mix gently until just combined. Form the mixture into 4 evenly-sized patties and set aside.
Peel and slice the yellow onion into thin rings. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the onions and cook for about 5 minutes until softened.
Sprinkle the sugar over the onions and stir. Pour in the Cabernet Sauvignon and let it simmer. Cook for an additional 10–12 minutes, stirring occasionally, until the onions are caramelized and the wine has mostly evaporated. Remove from heat and set aside.
Preheat a grill or stovetop grill pan to medium-high heat. Lightly oil the grates or pan to prevent sticking.
Place the bison patties on the grill and cook for about 4–5 minutes per side, or until the internal temperature reaches 160°F for medium. During the last minute of cooking, place a slice of Wisconsin cheddar cheese on each patty to melt.
While the burgers cook, slice the brioche buns in half and spread a thin layer of butter on the cut sides. Toast the buns on the grill or in a skillet until golden and warmed through.
In a small bowl, mix the mayonnaise and Dijon mustard to create a simple burger sauce.
To assemble, spread the mayonnaise-Dijon sauce on the bottom half of each bun. Add a lettuce leaf, a slice of tomato, and a bison patty with melted cheese. Top with a generous helping of the Cabernet onions. Place the top bun on and serve immediately.
Nutrition Facts
Calories |
780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 1205 mg | 52% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 11.1 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 269 mg | 21% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 844 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
