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Home / Food and Wine Pairings / Bison burger with smoky sun-dried tomato spread

Bison burger with smoky sun-dried tomato spread

“Decanted” Dave Adams
Wine Pairings:  

Cabernet Sauvignon is even in this burger!

Burgers are incredibly versatile and can be as simple or elaborate as your imagination can conger. One of our favorite burger options is using bison for its beefy, yet delicate character with the slightest sweet undertone. It may be all horns and hair on the outside, but bison is always tender and takes the robust seasonings to deliver a bold burger experience.

Even without Cabernet Sauvignon IN the burger, a hearty Washington Cabernet Sauvignon blend with classic dark fruits, structure, plenty of acid and tannin is an easy wine pairing.

Vegan option: Substitute the bison with an Impossible Burger patty.

 

Ingredients

Smoky sun-dried tomato spread
  • 2 8-ounce jars sun-dried tomatoes packed in oil, drained and chopped, oil reserved
  • 1 white onion, diced
  • 4 cloves garlic, minced
  • ¼ cup brown sugar
  • ½ cup red wine vinegar
  • 2 cups chicken stock
  • 2 tsp smoked paprika
  • 1 teaspoon dried thyme
  • ¾ teaspoon salt
  • 1 teaspoon freshly ground black pepper
Burgers
  • 1 cup Cabernet Sauvignon or other bold red wine
  • 2 oz croutons or crackers (ground)
  • 1 tsp black pepper
  • 2 tsp Worcestershire sauce
  • 1 tamari soy sauce
  • 2 tsp Dijon mustard
  • 2 pounds ground bison
  • Kosher salt
  • 8 burger buns
  • mayonnaise
  • arugula

Steps

1.

For the smoky sun-dried tomato spread

In a medium saucepan over medium heat, add the chopped sun-dried tomatoes, ¼ cup of the reserved sun-dried tomato oil, onion, and garlic. Cook stirring occasionally until the onions are translucent and beginning to brown at the edges, about 8 to 10 minutes.

2.

Add the brown sugar, vinegar, stock, thyme, salt, and pepper and bring the liquid to a boil, then reduce the heat, and simmer, covered, for about 30 minutes.

3.

Remove the cover, increase heat to medium, and boil, stirring frequently, until the liquid is reduced and the mixture has the consistency of jam, about 15 more minutes. Remove from the heat and let cool.

4.

For the burgers

Reduce wine in a sauce pan by half, remove from the heat and let cool.

5.

In the bowl of a food processor grind croutons or crackers to a crumb.

6.

In a large mixing bowl, mix the bread crumbs and the wine reduction.

7.

Add black pepper, tamari, mustard and Worcestershire and stir until combined.

8.

Add the bison and gently mix together until well combined.

9.

Form into 4 ounce patties about 3.5 inches in diameter.

10.

Grill or broil burgers until cooked medium-rare or to your preference.

11.

Toast the burger buns.

12.

Dress the buns with a little mayonnaise and add arugula.  Place a burger on the bun and garnish with a tablespoon the smoky sun-dried tomato spread.

Chef Image

About “Decanted” Dave Adams

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