Ingredients
- FOR THE BURGERS
- 2 lb. ground bison
- 1 tbsp. Worcestershire sauce
- ½ shallot, finely chopped
- 2 cloves garlic, minced
- 1½ tsp. kosher salt
- ½ tsp. freshly ground black pepper
- ½ tsp. coriander
- ½ tsp. ground mustard
- 2 tbsp. butter
- 2 large onions, thinly sliced
- 8 slices white cheddar cheese
- 8 hamburger buns
- Romaine lettuce, for serving
- FOR THE SAUCE
- ½ c. mayonnaise
- 1 tbsp. Dijon mustard
- ½ tsp. dried oregano
Instructions
- 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.
