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Cooking could be among the earliest abilities on the planet. That does not mean that there are any restrictions to the expertise available for the chef interested in raising his or her skills. Even the finest cooks, also specialists, can constantly locate brand-new dishes, approaches as well as strategies to improve their kitchen abilities, so lets try this Bison Burgers with Cabernet Onions and Wisconsin Cheddar recipe, we hope you like it.

You need to prepare olive oil, divided.
Prepare sliced onions (about 2).
You need to prepare Cabernet Sauvignon or other dry red wine.
You need to prepare ground bison (buffalo).
Use chopped shallots.
You need coarse kosher salt.
Use dried thyme.
Prepare organic hamburger buns.
You need to prepare sliced Wisconsin white cheddar cheese.
Prepare Dijon mustard.
You need to prepare head of escarole, leaves separated.

Heat 1 tablespoon oil in heavy medium 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: 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 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..
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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