Low Iodine Thyme Bison Burgers with Caramelized Onions

Total time1 hr

Prep time15 min

Cook time45 min

Low Iodine Thyme Bison Burgers with Caramelized Onions

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the caramelized onions

2 medium yellow onions, thinly sliced
2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
¼ tsp salt
1 tbsp apple cider vinegar

For the burgers

1 ½ lb ground bison
Chef's tip
Ground 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).
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)
Omit this
This ingredient likely doesn’t work for the diet.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!