Step aside basic burger, there’s a new patty in town. Made with a mix of beef and bison, these juicy, flavorful patties are stacked onto ciabatta buns and topped with sharp white Cheddar and homemade tomato jam, in place of the usual ketchup. A delightfully bitter endive salad lends color and crunch alongside.
2 ciabatta buns
4 ounces plum tomato
1 red onion
¼ ounce parsley
⅛ ounce thyme
12 ounces ground beef and bison
2 slices white Cheddar cheese
1 packet honey, divided
1 tablespoon sherry vinegar, divided
2½ teaspoons Dijon mustard, divided
1 head endive
3 ounces spring mix lettuce
2 tablespoons olive oil
10″ medium pan with lid
12″ large pan
Use your thumb to create a shallow dimple on top of each burger patty, ensuring that they cook evenly and keep their shape.
Because endive starts to brown rapidly once cut (like an avocado), it’s smartest to wait until just before serving to prep it.
Slice ciabatta buns open horizontally. Rinse all produce. Halve tomato, scoop out and discard seeds, then roughly chop. Peel onion, halve, and thinly slice. Pick parsley and thyme leaves, keeping separate and discarding stems. In a medium bowl, combine ½ teaspoon salt and pepper. Pat beef and bison dry with paper towel and add to bowl with seasoning. Using your hands, mix well, then form into 2 equal patties, about ½-inch thick (see Recipe Tip).
Heat ½ tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add onions and cook, stirring frequently, until light brown and softened, about 5 minutes. Carefully add 3 tablespoons water (stand back a bit, in case hot steam rises), then reduce heat to medium. Cook, stirring continuously, until onions are golden brown and liquid has evaporated, about 2 minutes more.
While onions caramelize, heat ½ tablespoon olive oil in a medium pan over medium-high heat. Add burgers to pan and sear without flipping until browned on bottom, about 4 minutes. Flip burgers, top with white Cheddar, and cover pan. Continue searing until cheese is melted and burgers are browned and medium rare, 2-3 minutes more. Transfer to a plate and set aside to rest.
Add tomato, thyme, and half of honey to pan with onions, still over medium heat. Cook, stirring and breaking up tomatoes, until mixture is thick and jammy, 6-8 minutes. Stir in half of sherry vinegar and season with ¼ teaspoon salt, then remove pan from heat. Transfer tomato onion jam to a small bowl and set aside until ready to serve. Wipe pan clean and reserve for toasting buns.
While jam cooks, in a large bowl, whisk together 1 packet mustard, remaining honey, remaining sherry vinegar, ¼ teaspoon salt, and pepper. Whisking continuously, slowly add 1 tablespoon olive oil until fully combined. Return pan from jam to medium heat. Add buns cut-side down, working in batches as needed, and toast until golden and warmed through, about 2 minutes. Transfer to serving plates.
Halve endive lengthwise. Cut core out in a wedge shape and discard, then thinly slice crosswise (see Recipe Tip). Add lettuce, parsley, and endive to bowl with dressing and toss to coat. Divide salad between plates with buns. Spread remaining mustard on buns and top with bison burgers and a spoonful of tomato onion jam. Dig in!