Bison Burgers with Cabernet Onions and Wisconsin Cheddar

Ingredients

• 0.8 cup wine dry red
• 6 ounces cheddar cheese white sliced
• 0.3 teaspoon kosher salt 
• 4 servings dijon mustard 
• 0.3 teaspoon thyme dried
• 1 small head endive separated
• 1 pound frangelico (buffalo)
• 4  hawaiian rolls organic
• 2 tablespoons olive oil divided
• 3 cups onion sliced ( 2)
• 2 tablespoons shallots chopped

Equipment

• bowl
• frying pan
• broiler

Directions

1. Heat 1 tablespoon oil in heavymedium skillet over medium-high heat.
2. Add onions, sprinklewith salt, and sauté until tenderand golden brown, stirringoften, about 10 minutes. Reduceheat to medium and continueto sauté until very tender andwell browned, about 15 minuteslonger.
3. Add wine and cook,stirring occasionally, until liquidis absorbed, about 5 minutes.DO AHEAD: Can be made 3 daysahead. Cool, cover, and chill.
4. Preheat broiler. Gently mixmeat and next 3 ingredientsin large bowl. Shape into four1/2-inch-thick patties.
5. Heatremaining 1 tablespoon oil inheavy large skillet over highheat.
6. Sprinkle burgers withsalt and pepper; add to skillet.Cook until well browned,about 2 minutes per side formedium-rare.
7. Open buns and arrange,cut side up, on rimmed bakingsheet.
8. Place cheese slices onbun tops. Broil until cheesemelts and bottom halves arelightly toasted, about 1 minute.
9. Spread bottom halves withmustard. Top each with a fewescarole leaves, then burger.Spoon onions atop burgers,dividing equally. Cover withbun tops; press lightly.