Green Chile Bison Burger

Preheat grill to medium-high (or see Stovetop Variation).

Place onion in a small bowl and cover with cold water.

Place bison (or beef), 1 can drained chiles, 1/4 cup cheese, salt and pepper in a medium bowl. Gently combine without overmixing. Form into 4 patties, about 3/4 inch thick.

Oil the grill rack (see Tip). Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 155 degrees F (165 degrees F for beef), 4 to 5 minutes per side. Top each burger with an equal portion of the remaining green chiles and sprinkle with the remaining 1/4 cup cheese. Cook until the cheese is melted, about 1 minute more.

Drain the onion. Assemble the burgers on toasted buns with onion and shredded lettuce.

Stovetop Variation: Coat a nonstick pan, preferably cast-iron (or a grill pan), with cooking spray and heat over medium-high heat for 1 to 2 minutes. Add burgers, reduce heat to medium and cook, turning once, until an instant-read thermometer registers 155 degrees F (for pork and bison) or 165 degrees (for beef or chicken), 4 to 5 minutes per side.