They say “the only way to get a good burger is to make your burger at home.” I’m sure this is not meant to be a universal truth – everyone knows that some people manage to make quite horrible burgers at home. To make a bad burger at home I think is really something of an achievement. You almost have to out of your way to ignore the simple requirements a great home burger demands.
(I won’t go into what they are as it has been done to death and that is what Google is for. Although I suppose that if you are too lazy to Google for yourself you are also too lazy to make a good burger anyway…)
On the other hand I will quite often have a restaurant burger that reminds me what a good chef can accomplish without a lot of effort. These burgers go just a bit beyond “select only top quality meat and use good technique.” These burgers actually have a (gasp) recipe! The patty seasonings are more specific that “salt and pepper the meat” and might involved adding things like chopped shallots, Worchester sauce, capers, chopped green onions, thyme, etc. (Much to my chagrin some back yard chefs can’t even manage salt and pepper!) Condiments are then specified to complement the selected flavors in the meat. The results outperform the effort every time and yet the outcome is still unmistakably a burger.
Does that seem so hard? Google is your friend.
Dorie Greenspan’s Slow Roasted Tomatoes are half condiment/half accompaniment to this dish. I was a bit slow to the party in making this FFwD dish but it wasn’t hard to find a use for them. I have made them countless times for pizza toppings, goat cheese salads, fish, pastas, etc.
Their bold flavor made them fit right in along side this Bison Burger. Tuck them in to selected bites. Sip cab. Repeat.
Bison Burgers with Slow Roasted Tomatoes
Adapted from Epicurious
This is what you will need:
- 3 tablespoons olive oil
- 3 cups sliced onions (about 2)
- 3/4 cup Cabernet Sauvignon
- 1 pound ground bison
- 2 tablespoons chopped shallots
- 1/4 teaspoon coarse kosher salt
- 1/4 teaspoon dried thyme
- 4 hamburger buns
- 4 slices white cheddar cheese
- Dijon mustard
This is how you make it:
- 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.
- Preheat broiler.
- Gently mix meat, 1 T. olive oil and the next 3 ingredients in large bowl. Shape into four 1/2-inch-thick patties. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Sprinkle burgers with salt and pepper; add to skillet. Cook until well browned, about 2-3 minutes per side for medium-rare.
- Open buns and arrange, cut side up, on rimmed baking sheet. Place cheese slices on bun tops. Broil 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.