Yo Mama's Bold Bison Burgers

Inspired by Jeanne Thiel Kelley’s recipe at epicurious (https://www.epicurious.com/recipes/food/views/bison-burgers-with-cabernet-onions-and-wisconsin-cheddar-351256)


  • 2 Tbl olive oil, divided

  • 1 medium onion, cut into slices and separated into individual rings

  • 3/4  cup merlot (or other red wine)

  • 1/2 cup sliced mushrooms (optional)

  • 4 Tbl Yo Mama’s Bold Balsamic dressing

  • 1 lb. ground bison

  • 1 chopped shallot

  • ¼ tsp thyme

  • Salt and pepper

  • 4 Sara Lee artisan hamburger buns or buns of your choice (or serve without buns for your Paleo friends)

  • 4 large slices cheddar cheese

  • 1 avocado

  • Dijon mustard


  1. Heat 1 Tablespoon oil over medium high heat.  Add onion rings, sprinkle with salt and pepper, and cook for about 5 minutes, stirring/flipping frequently until they are tender and golden brown.

  2. Lower heat to medium, add wine and mushrooms (if using), and continue to cook for another 5 minutes.

  3. Remove from heat and add Yo Mama’s Bold Balsamic dressing and set aside.

  4. Toast buns in toaster oven.

  5. Heat remaining 1 tablespoon oil over medium/medium-low heat.

  6. Mix bison, shallot, thyme, salt and pepper in bowl.  Shape into 4 patties and place in skillet.  Cook approximately 5-7 minutes, then flip.

  7. While burgers are cooking, spread a thin layer of Dijon mustard on the bottom half of each bun.

  8. Cover tops with cheese and onion mixture, pouring any liquid from onions over all.  Cook for another 5-7 minutes until cooked through.

  9. Serve with slices of fresh avocado.

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