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Bison Burgers with Cabernet Onions and Wisconsin Cheddar

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

These gourmet bison burgers offer a sophisticated and lean alternative to traditional beef, making them an excellent choice for a high-protein dinner. The star of the dish is the slow-cooked Cabernet onions, which provide a rich, savoury sweetness that complements the slightly earthy flavour of the meat. Paired with sharp Wisconsin white cheddar and bitter escarole, every bite delivers a complex balance of flavours and textures.

Ideal for those seeking a healthier, nutrient-dense meal without sacrificing the indulgence of a classic burger night, this recipe is surprisingly simple to prepare. Using a red wine reduction for the onions adds a touch of restaurant-quality luxury to your home cooking. Serve these patties in toasted buns with a side of crisp salad or roasted root vegetables for a complete, satisfying meal.

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Ingredients for Bison Burgers with Cabernet Onions and Wisconsin Cheddar

  • 2 tablespoons olive oil, divided

  • 725ml sliced onions (about 2)

  • 180ml Cabernet Sauvignon or other dry red wine

  • 450g ground bison (buffalo)

  • 2 tablespoons chopped shallots

  • 1/4 teaspoons coarse kosher salt

  • 1/4 teaspoons dried thyme

  • 4 organic hamburger buns

  • 170g sliced Wisconsin white cheddar cheese

  • Dijon mustard

  • 1 small head of escarole, leaves separated

How to make Bison Burgers with Cabernet Onions and Wisconsin Cheddar

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 grill. 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. Grill 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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