Bison Burgers

 For 4 burgers:

2 Tbsp. olive oil, divided

3 C. sliced sweet onions (about 2)

3/4 C. Cabernet Sauvignon or other dry red wine

1 lb. ground bison (buffalo)

2 Tbsp. chopped shallots

1/4 tsp. coarse kosher salt

1/4 tsp. dried thyme

4 of your favorite hamburger buns

6 oz. sliced Wisconsin white cheddar cheese

Dijon mustard

1 small head of escarole, leaves separated

Heat 1 Tbsp. oil in heavy skillet over medium-high heat. Add onions, sprinkle with salt, and sauté until tender and golden brown, stirring often, about 10 minutes. Reduce heat to medium and continue to sauté until very tender and well browned, about 15 minutes longer. Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes.

Preheat broiler. Gently mix meat and next 3 ingredients in large bowl. Shape into four 1/2-inch-thick patties. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Sprinkle burgers with salt and pepper; add to skillet. Cook until well browned, about 2 minutes per side for medium-rare.

Open buns and arrange, cut side up, on rimmed baking sheet. Place cheese slices on bun tops. Broil until cheese melts and bottom halves are lightly toasted, about 1 minute. Spread bottom halves with mustard. Top each with a few escarole leaves, then burger. Spoon onions atop burgers, dividing equally. Cover with bun tops; press lightly.

Helpful Tip: The sauteed onions can be made up to 3 days ahead. Just cool, cover & chill.