How to Prepare Juicy Bison Burgers with Cabernet Onions and Wisconsin Cheddar

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Sweet potato. In a number of areas in Indonesia, sweet potatoes are often used as a staple foodstuff or processed to make snacks as a accomplice for ingesting tea, coffee or wedang bajigur. Candy potatoes include Diet A, Nutrition C, Nutrition B6, Diet B9, Potassium, Choline, Beta Carotene, and Fiber. Due to the various nutrients contained in this natural food, it is not astonishing that this foodstuff is often used as an alternative to rice when on a weight loss program software or for these of you with diabetes. A few of the benefits that may be received from eating candy potatoes are reducing the risk of creating cancer, maintaining immunity, helping the digestive system to end up higher and avert constipation, stopping diabetes, and helping to lower blood pressure.

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It's really fascinating is not it. Now is the time for us to start cooking bison burgers with cabernet onions and wisconsin cheddar recipes. To make bison burgers with cabernet onions and wisconsin cheddar you need 11 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook Bison Burgers with Cabernet Onions and Wisconsin Cheddar:

1. Prepare 2 tbsp of olive oil, divided.
2. Prepare 3 cup of sliced onions (about 2).
3. Prepare 3/4 cup of Cabernet Sauvignon or other dry red wine.
4. Prepare 1 lb of ground bison (buffalo).
5. Use 2 tbsp of chopped shallots.
6. Take 1/4 tsp of coarse kosher salt.
7. Prepare 1/4 tsp of dried thyme.
8. Get 4 of organic hamburger buns.
9. You need 6 oz of sliced Wisconsin white cheddar cheese.
10. Provide 1 of Dijon mustard.
11. Prepare 1 small of head of escarole, leaves separated.

Steps to make Bison Burgers with Cabernet Onions and Wisconsin Cheddar:

1. Heat 1 tablespoon oil in heavy medium skillet over medium- high heat..
2. 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..
3. 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..
4. Preheat broiler..
5. Gently mix meat and next 3 ingredients in large bowl. Shape into four 1/2-inch-thick patties..
6. 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..
7. 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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