The bison meat that I had was in pre-made patties, so it limited my creativity a bit in what to make. Let's be honest. After a long work day, sometimes I just don't want to have to think or make the tough decisions. Like what type of cheese to put on a bison burger. So I kept this simply...delicious.
Bison Burger with Goat Cheese and Pinot Noir Carmelized Onions (serves 2)Ingredients:
- 1 small vidalia onion, sliced
- 1 sprig thyme
- 1/2 TB. olive oil, plus additional for cooking burgers
- 1/2 cup pinot noir
- 1/2 lb. ground bison
- 1 TB chopped parsley1 clove garlic, finely minced or pressed
- salt and pepper
- 2 oz goat cheese
- 2 split hamburger buns
In a skillet, heat the oil over medium heat. Add the onions and the thyme. Reduce the heat to medium low and cook with a pinch of salt until the onions are soft golden brown, about 25 minutes, stirring occasionally. Pluck out the thyme sprig and then increase the heat to medium-high. Add the wine and cook until it’s almost completely absorbed, about 5-10 minutes.
Meanwhile, press the parsley, garlic, salt and pepper into the patties. Cook them however you like–grill, broil, pan fry, about 2 1/2 minutes per side for medium.
Broil or toast the buns with the goat cheese on them. Serve the burgers on the toasted buns with the onions.