Ingredients for Bison Burgers with Cabernet Onions and Wisconsin Cheddar

• 2 colheres de sopa de azeite, divididas

• 725ml sliced onions (about 2)

• 180ml Cabernet Sauvignon or other dry red wine

• 450g ground bison (buffalo)

• 2 tablespoons chopped shallots

• 1/4 colher de chá de sal grosso kosher

• 1/4 colher de chá de tomilho seco

• 4 organic hamburger buns

• 170g sliced Wisconsin white cheddar cheese

• Mostarda Dijon

• 1 small head of escarole, leaves separated

Heat 1 tablespoon oil in heavy medium 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. DO AHEAD: Can be made 3 days ahead. Cool, cover, and chill.

Preheat grill. 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. Grill 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.

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