Meat, Poultry, Pork

Bison burgers with beer & caramelized onions | Print |
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Makes 6 Burgers

  • 2 pounds ground bison or ground beef sirloin
  • 1 pouch (8 ounces) Frontera Texas Original Taco Skillet Sauce or Frontera Chipotle Garlic Taco Skillet Sauce
  • ½ cup loosely packed chopped fresh cilantro
  • Salt to taste
  • 1 tablespoon vegetable oil
  • 1 large (10 ounces) red onion, halved, thinly sliced
  • 1 teaspoon sugar or agave syrup
  • ¼ cup Negra Modelo beer
  • 1 tablespoon Worcestershire sauce
  • 6 slices Monterey jack cheese
  • 6 hamburger buns, split, lightly toasted
  • 6 thick tomato slices
  • Baby arugula leaves or baby spinach


  1. Put ground bison, 1/2 of the Frontera Sauce pouch, cilantro and ½ teaspoon salt in large bowl. Use clean hands to gently mix, then shape into 6 burgers each about 3/4-inch thick. Refrigerate covered 30 minutes or up to several hours.
  2. Heat oil in large skillet. Add onion and cook, stirring until golden, about 5 minutes. Stir in sugar and cook until onion is nicely caramelized, 2 or 3 minutes. Stir in beer and Worcestershire; heat to a boil. Remove from heat; stir in remaining ½ of the Sauce pouch, then season with salt.
  3. Prepare a charcoal grill or heat a gas grill to medium-high. Grill burgers directly over medium-high heat for 4 minutes. Flip and grill until medium-rare, about 3 minutes more. Top each burger with a slice of cheese during the last minute of cooking.
  4. Serve on toasted buns topped with a couple of spoonsful of the onions, a tomato slice and a tuft of arugula.