Buffalo Burger & Cabernet Onions


buffalo burger

After a day of running around, I realized that I have no time to make what you might call a “Sunday night dinner” but I do have ground bison defrosting in the fridge, so I stopped by the market, grabbed buns, Wisconsin cheddar cheese, escarole, and made these unbelievable buffalo burgers!

The buffalo patties are flavored with shallots and thyme, cooked medium-rare, topped with melted Wisconsin cheddar cheese and cabernet-braised onions, then pressed between toasted buns with a little Dijon mustard.

Buffalo Burger & Cabernet Onions


  • 2 tablespoons olive oil, divided
  • 3 cups sliced onions (about 2)
  • 3/4 cup Cabernet Sauvignon or other dry red wine
  • 1 pound ground bison (buffalo)
  • 2 tablespoons chopped shallots
  • 1/4 teaspoon coarse kosher salt
  • 1/4 teaspoon dried thyme
  • 4 organic hamburger buns
  • 4 thick slices of Wisconsin cheddar cheese
  • Dijon mustard
  • 1 small head of escarole, leaves separated


  1. Heat 1 tbsp of grapeseed oil in a large sauté pan over medium heat. Add onions, sprinkle with sea salt and sauté from time to time until browned, about 20 minutes. Then add red wine and turn heat up to medium high. Cook until wine is absorbed, about 5 to 7 minutes.
  2. Preheat broiler. In a large bowl, mix bison, shallots, kosher salt, and thyme. Gently shape them into four 1/2 inch patties.
  3. When onions are done, set them aside in a bowl. In the same pan, heat another tablespoon of grapeseed oil. Sprinkle patties with a little salt and pepper, and add them to the pan when the oil is hot and almost smoking.
  4. Cook patties until well browned, about 2 minutes per side for medium-rare.
  5. Cut buns in halves and arrange, cut side up, on rimmed baking sheet. Place cheese slices on bun tops. Broil 1 minute until cheese melts and bottom halves are lightly toasted. Spread bottom halves with mustard.
  6. Top each with an escarole leaf, then a patty. Spoon onions atop burgers, dividing equally. Cover with bun tops. Press lightly.

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