Bison burgers

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Bison is leaner and better for you than beef, but, because it has less fat, it should be cooked only to medium to keep it tender.  I find it in one-pound packages in my local grocery store.

Makes 8

1 Tbsp. butter
1 large yellow onion, peeled and thinly sliced
1/2 tsp. salt
1/3 cup dry red wine
1 lb. ground bison
2 Tbsp. chopped shallots
1/4 tsp. salt
1/4 tsp. dried thyme or ½ teaspoon fresh thyme, finely chopped
1 Tbsp. olive oil
Salt and freshly ground pepper to taste
8 wheat slider rolls
8 slices of sharp cheddar cheese
2 Tbsp. Dijon mustard
1 cup baby arugula leaves

- In a large, heavy skillet over medium high heat, melt the butter.  Add onions, sprinkle with salt, and cook slowly until tender and golden brown, stirring often, about 15 minutes.  Add wine and continue cooking until all the liquid is gone, about 5 minutes more.  Set aside.
- Preheat broiler.  In a medium bowl, lightly mix the bison meat, shallots, salt, and thyme.  Shape into 4 patties, each about 1/2-inch thick.  Heat 1 Tbsp. olive oil in a large skillet over high heat.  Season patties with salt and pepper to taste.  Add patties to hot skillet and cook until well browned but still pink inside, about 2 minutes per side.  Don’t overcook.
- Split buns open and place, cut side up, on a baking sheet.  Place a cheese slice on each bun top and broil until cheese melts and bottoms are lightly toasted.  Spread about 1/2 tablespoon of mustard on the each bun bottom and top with ¼ of the arugula.  Top with a burger and spoon onions on top.  Cover with bun tops and serve immediately.