New blog design, new burger recipe. This one was adapted from an article in February 2009 Gourmet, featuring 100+ ways to eat green. I’ve always liked bison, not because I knew it was environmentally friendly, but because I’ve heard it has the same high-protein and low-fat nutrition stats as a boneless skinless chicken breast. I can’t validate either argument, but I do know this burger was almost as good as the famous Libba Burger.
Grocery list: 2 onions, 3/4 cup red wine (cabernet is recommended), 1 pound ground bison, 4 buns, cheddar cheese, dijon and mayo for serving.
Thinly slice the onions. Heat a swirl or 2 of olive oil in a pan over medium heat, and saute the onions for about 10 minutes.
Stir in the wine, and continue to cook the onions for another 10-15 minutes, until they have caramelized and the wine is almost syrupy. Divide the bison meat into 4 (in my case only 3 - we like big burgers) patties.
Grill the burgers to your preferred level of done-ness. Season the onions with salt and pepper. Top the grilled burgers with cheddar cheese. Toast the buns, and smear on some mayo and dijon. Serve the burgers with a heaping pile of cheddar cheese, and lettuce and tomato if you like. The only way this burger could get any better would be with a couple slices of crisp bacon.
Tue, Mar 3, 2009
Meat