Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 medium onions, thinly sliced (4 cups)
- 2 tablespoons Worcestershire sauce
- Kosher salt and freshly ground black pepper
- 1 pound ground bison (buffalo)
- 8 slices multi-grain bread
- 8 thin slices low-fat Swiss cheese, 2 to 3 ounces
Directions
Heat 1 tablespoon of the oil in a large cast-iron skillet over medium heat. Add the onions, and cook until golden brown and caramelized, about 15 minutes. When caramelized add Worcestershire and season with salt and pepper, to taste. Put the onions in a bowl.
Meanwhile, divide the meat into 4 portions, and then press each one into an oval patty about the size of the slices of bread.
Wipe out the skillet and add another 1 tablespoon of oil. Season the patties with salt and pepper and cook over medium-high heat in batches if needed until well browned, about 3 to 4 minutes per side for medium-rare burgers.
Lay the bread on the counter. Divide the onions among 4 bread slices and top with a slice of cheese, a patty, another slice of cheese, and a slice of bread.
Heat the remaining olive oil in a cast-iron skillet over medium heat. Cook the sandwiches, in batches if needed, turning once, until the bread is lightly browned and the cheese has melted, 1 to 2 minutes per side. Halve the melts and serve.
Copyright 2004 Television Food Network, G.P. All rights reserved.
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By itsyourgurljenn...
Terrell, 83
on October 01, 2009
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I actually started putting Worcester sauce and/or steak sauce in my caramelized onions on my own before seeing this recipe so I knew that part would be good. I followed the directions almost to the T and it was a little dry. Not the meat because I cooked it medium/medium-well but the whole sandwich was just a little dry. It needed some sort of condiment or maybe just more sauce in the onions. It could also be to the fact that I used the thick Worcester sauce instead of the regular one too. I ate it as is though because I am watching my calorie intake. I used sugar free Nature's Own whole grain bread and Sargento reduced fat Swiss and all the flavors worked really well together. Overall I would definitely make this again. Maybe next time just use the regular sauce and not the thick one.
By lindatrendy_2837803
Canandaigua, NY
on March 05, 2008
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Okay, I added homemade russian dressing with a bit of horseradish so they weren't so slimmed down. Very good and so easy in the winter on the stovetop. Serve with a warm cabbage slaw with bacon.
By ddarby3
Colorado
on February 10, 2008
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Bison has become very widely available in the west, especially Colorado & Wyoming. It is a great meat--tastes like hamburger/beef but much leaner. It is high in iron, a good source of protein and very low in fat. These burgers are great--note it does reccommend you cook them on the med./rare side so they don't dry out. If you can't find bison at your supermarket, it is available online from many sources.(High Plains bison is a good one. After you have bison beef tastes too fatty and heavy. Give it a try at your next cookout--a true American burger.
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