Recipe: Bison Burgers with Cabernet Onions and California Cheddar

Buffalo Market provides families and restaurants with farm-to-table, Michelin-star quality meats where the animals have plenty of room to roam and grow. We work with highly-vetted farmers locally to ensure that all of the meats offered are of a standard that would make Gordon Ramsay cry like a happy kid at Christmas.

We love beef burgers, and have already featured several amazing recipes from Michelin star chefs. We provide you with many of the same ranch-grazed meats that you can find in the top restaurants in the Bay Area. And for today's recipe,  it's time to put ground beef to the side - Bison burgers are a treat! The thick, juicy patty gets topped with buttery, caramelized onions and cheddar for the best burger ever. 

Sometimes the stove makes a better burger than the grill. This is one of those times.


    • 1 pound ground bison (buffalo)
    • 2 tablespoons olive oil, divided
    • 3 cups sliced onions (about 2)
    • 3/4 cup Cabernet Sauvignon or other dry red wine 
    • 2 tablespoons chopped shallots
    • 1/4 teaspoon coarse kosher salt
    • 1/4 teaspoon dried thyme
    • 4 organic pretzel hamburger buns
    • 6 ounces sliced California cheddar cheese
    • Dijon mustard
    • 1 small head of butter lettuce, leaves separated (Arugula is also great on burgers for a horseradish-like kick)

Make any burger fancier and more grown up by using pretzel, or another dense bread bun.  

  1. Heat 1 tablespoon oil in heavy medium skillet over medium-to-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.
  2. This step can be done 3 days ahead. Cool, cover, and chill.
  3. Preheat broiler. Gently mix meat and 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 minutes per side for medium-rare.
  4. 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 lettuce leaves, then burger. Spoon onions atop burgers, dividing equally. Cover with bun tops; press lightly.
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