Red Meat Allergy Friendly Bison Burgers with Caramelized Onions
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Learn more →Ingredients
4 servings
For the caramelized onions
- 2 large yellow onions, thinly sliced
- 2 tbsp extra virgin olive oil
- ¼ tsp salt
For the patties
- 1 lb ground bisonChef's tipGround chicken is often leaner than ground bison and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp black pepper
- ¾ tsp salt
- 1 tbsp extra virgin olive oil
For serving
- 4 whole-grain burger buns
- 1 ripe avocado, sliced
- 1 cup baby arugula
- 1 tbsp dijon mustard (optional)
Instructions
- 1
Heat 2 tbsp olive oil in a large skillet over medium-low heat. Add the sliced onions and 1/4 tsp salt, stirring to coat. Cook, stirring every 5–7 minutes, for 35–40 minutes until the onions are deep golden brown, jammy, and reduced to about one-quarter of their original volume. If the onions begin to stick or darken too quickly, add a splash of water and scrape up any browned bits. Transfer to a bowl and set aside.
- 2
While the onions cook, combine the ground bison, turmeric, smoked paprika, garlic powder, black pepper, and 3/4 tsp salt in a mixing bowl. Mix gently with your hands until the spices are just incorporated — do not overwork the meat. Divide into 4 equal portions and press each into a patty about 3/4 inch thick, making a slight indent in the center of each with your thumb to prevent doming.
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