Bison Burgers with Cabernet Onions and Cheddar

Surprisingly, I don't have much to say about this recipe itself. Besides the somewhat exotic protein, not much adventure or flavor breakthrough with the burger itself. The Cabernet onions, however, were easy to produce and a nice touch. Toasting the cheese on the bun worked well -- this process achieved the desired meltiness without overcooking the burger.

This meal did provide me with an opportunity to break out one of my favorite wedding gifts: the deep fryer. All you engaged people out there, think about throwing this on the registry. It is compact (about the size of a toaster) and remarkably well-made. Most of the contraption is dish washer safe so clean-up easy. It holds a liter of oil making it perfect for a small batch of wings, fish or fries. I found the key to good fries is to cook them twice--this ensures that the fries are crisp and cooked all the way through.

If you don't want turn on the stove, here are a few places to get great burgers in DC. Five Guys is always consistent and a classic. The fries are fantastic and you always know where the potatoes originated. Hopefully, you don't have a peanut allergy so you can enjoy the free shelled peanuts while you wait for your never-frozen patty to cook. Good Stuff Eatery came on the burger scene recently. Besides a outstanding burger, you can order milkshakes (I enjoyed the Milky Way) or draft beer. For all you Top Chef fans, this is what Spike has been doing since packing his knives. I most recently visited Ray's Hell Burger in Arlington. This is the sister restaurant to Ray's the Steaks and is in the same funny little strip mall on Wilson Blvd. They have root beer on draft and several ways to order burgers, including au poivre. This messy burger is worth sacrificing a more than a few napkins.