Eosinophilic Esophagitis Friendly Thyme Bison Burgers with Caramelized Onions
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Learn more →Ingredients
4 servings
For the caramelized onions
- 2 medium yellow onions, thinly sliced
- 2 tbsp olive oil, divided
- ¼ tsp salt
- 1 tbsp apple cider vinegar
For the burgers
- 1 ½ lb ground bison
- 2 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme leaves
- ½ tsp salt
- 1 tbsp olive oil
For serving
- 4 large butter lettuce leaves, for serving (optional)
- 4 gluten free buns, for serving (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 minutes, until the onions are deeply golden, jammy, and reduced to about one-quarter of their original volume, 35–40 minutes. Watch the heat — if the onions begin to brown too quickly or stick, lower the heat and add a splash of water.
- 2
Add the apple cider vinegar to the caramelized onions and stir to combine, scraping up any browned bits from the pan. Cook for 1 minute until the vinegar is absorbed, then transfer the onions to a bowl and set aside. Wipe the skillet clean.
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