July recipe of the month winterpark coWinter Park, CO August Recipe of the Month

We are in full summer swing up here in Winter Park and it is the time of year for spending time outside with meat on the grill.  This month we have an old American standby: the Burger.  Only we are dressing it up a bit and using buffalo (bison) to celebrate the University of Colorado’s mascot.  Go Buff’s!! (Maybe CU can win a few more football games now that they are in the PAC10)

Our full recipe is Bison Burgers with Cabernet Onions and Wisconsin Cheddar.  Try these awesome burgers with sweet potato fries and a good Colorado micro beer such as Odell’s Levity Amber Ale you will have a perfect July sittin’ on the deck meal.  Bison meat is not only delicious, but exceptionally lean. It is best served rare or medium-rare.

Bison Burgers with Cabernet Onions and Wisconsin Cheddar

Serves 4

Photograph by Kana Okada

Ingredients

  • 2 tablespoons olive oil, divided
  • 3 cups sliced onions (about 2)
  • 3/4 cup Cabernet Sauvignon or other dry red wine
  • 1 pound ground bison (buffalo)
  • 2 tablespoons chopped shallots
  • 1/4 teaspoon coarse kosher salt
  • 1/4 teaspoon dried thyme
  • 4 organic hamburger buns
  • 6 ounces sliced Wisconsin white cheddar cheese
  • Dijon mustard
  • 1 small head of escarole, leaves separated

Preparation

  • Start fire in grill or preheat gas grill
  • Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. 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. 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.
  • Gently mix meat and next 3 ingredients in large bowl. Shape into four 1/2-inch-thick patties.  Sprinkle burgers with salt and pepper; put on hot grill. Cook until well browned, about 2 minutes per side for medium-rare.
  • Open buns and arrange, cut side up, on grill. Place cheese slices on bun tops. Grill 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.

It is time to get up into the hills.  Most Winter Park Lodging Company rental units have a deck and are equipped with a grill or have a grill on the property.

Come up to Winter Park, Co and see why the saying goes “You visit the Rocky Mountains for the winter but stay for the summer”.

Bison Burgers with Cabernet Onions and Wisconsin Cheddar

July 8th, 2010

Posted In: Recipe of the Month

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