INGREDIENTS FOR THE BURGERS
2 lb. ground bison1 tbsp.
shallot, finely chopped2
cloves garlic, minced1 1/2 tsp.
kosher salt1/2 tsp.
freshly ground black pepper1/2 tsp.
ground mustard2 tbsp.
large onions, thinly sliced8
slices white cheddar cheese8
Romaine lettuce, for serving
FOR THE SAUCE
1/2 c. mayonnaise1 tbsp.
Dijon mustard1/2 tsp. dried oregano
- In a large bowl, combine bison, Worcestershire sauce, shallot, garlic, salt, pepper, coriander, and ground mustard. Form into 8 patties that are slightly larger than your hamburger buns. Let sit at room temp for 30 minutes.
- In a large skillet over medium heat, melt butter. Add onions and cook, stirring occasionally, until golden, 20 minutes. Remove from skillet and place on a plate and tent with foil to keep warm.
- Return skillet to heat and cook patties for 3 minutes, flip, add cheese and cook for 3 more minutes for medium. Work in batches as necessary. Place patties on a cutting board and let rest 5 minutes.
- In a small bowl, combine mayonnaise, Dijon mustard, and oregano. Spread mixture on bottom buns, top with romaine, burgers, caramelized onions, and top buns.