Name: Bison Burgers with Cabernet Onions and Wisconsin Cheddar
Yield: Makes 4 servings
Ingredients: 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; 6 ounces sliced Wisconsin white cheddar cheese; Dijon mustard; 1 small head of escarole, leaves separated

Photo by Kana Okada and Craig Cutler

Bison meat is very lean and is best served rare or medium-rare.

Recipe notes

See Related Recipes and Cooking Tips

Our 51 Best Burger Recipes
Smashed burgers, grilled burgers, veggie burgers—however you like them, we've got a burger recipe for you.
Burgers Beyond Beef
With some kitchen smarts and great flavors, you don't need beef for a good burger.
New Fourth of July Classics
This menu has everything Fourth of July celebrations cry out for: Burgers, brownies, beers. Just better than you've ever had them.

Giant Cheesesteak Focaccia

A game-day hero featuring focaccia slathered with Calabrian chili aioli, piled high with cooked steak, melted cheese, peppers, and onions.

Kung Pao Cabbage With Tofu

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Spaghetti With Cabbage, Pancetta, and Calabrian Chile

Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.