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In a medium bowl, combine Worcestershire sauce, 2 cloves garlic and pepper. Add ground bison; mix well. Shape meat mixture into four 3/4-inch-thick oval-shape patties. Set aside.
In a large skillet, cook onions and garlic in hot oil over medium heat about 10 minutes or until onions are tender and golden, stirring occasionally. Stir in dates and wine. Cook for 1 to 2 minutes more or until wine is nearly gone and mixture becomes syrupy. Remove from heat; cover and keep warm.
For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14 to 16 minutes or until done (160°F), turning once halfway through grilling. Add cheese to burgers the last 2 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover; grill as directed.) Serve burgers between slices of bread with arugula and onion mixture.