Heat 1 tbsp olive oil in a heavy skillet over medium heat. Add chopped onions and 1 tsp salt. Cook onions, stirring periodically, for about 10 minutes. Reduce heat to low and continue to cook until onions are very tender and caramelized, about 15 minutes longer.
Deglaze the onions with the red wine. Using a wooden spoon, scrape off any excess bits. Cook until most of the liquid has evaporated, about 5 minutes. Remove pan from heat and allow to cool. This mixture can be made up to 3 days earlier and kept in the fridge.
In a large bowl, mix the ground bison with the cooked onions, shallots, thyme, and ½ tsp salt. Divide meat into 4 equal parts and form into patties. Sprinkle both sides of the burger with salt and ground pepper prior to cooking.
Burgers are best when cooked on the grill until the internal temperature reaches 160 F – about 4 minutes on each side. These bison burgers go best with Dijon mustard, a sharp cheddar cheese, and arugula on fresh hamburger buns.
1 lb ground bison meat
1 tbsp olive oil
3 cups white onions, chopped
¾ cup dry red wine
2 tbsp shallots, finely diced
¼ tsp fresh thyme, chopped
1 ½ tsp kosher salt, divided, plus more for seasoning
In medium non-stick skillet, heat oil over medium heat; sauté red and jalapeno peppers and garlic for 2 minutes or until softened. Add ham and chili powder; sauté 2 minutes or until heated through. Remove to bowl; cover to keep warm.
In a small bowl or measuring cup, whisk eggs, salt and pepper. Melt butter in the same skillet on medium heat; add eggs and cook, stirring gently, until set but still soft, about 2 minutes.
Spoon eggs on each tortilla, top with ham mixture, cheese and onion. Serve with salsa and/or coriander, if desired.
2 tsp (10 mL) vegetable oil
½ small red or green pepper, diced
½ jalapeno pepper, seeded and finely diced
1 clove garlic, minced
M cup (150 mL) diced ham
½ tsp (2 mL) chili powder
¼ tsp (1 mL) each salt and black pepper
2 tsp (10 mL) butter
4 small whole wheat or regular flour tortillas, warmed