Green Chile Bison Burger

¼ cup thinly sliced red onion

1 pound ground bison or lean (90-percent or leaner) ground beef

2 cans (4-ounce) diced green chiles, drained, divided

½ cup shredded pepper Jack cheese, divided

¼ tsp salt

¼ tsp freshly ground pepper

4 whole-wheat hamburger buns, toasted

1 cup very thinly sliced iceberg or romaine lettuce

Preparation:

Preheat grill to medium-high. Place onion in a small bowl and cover with cold water. Place bison (or beef), 1 can drained chiles, ¼ cup cheese, salt, and pepper in a medium bowl. Gently combine without overmixing. Form into 4 patties, about ¾ inch thick. Oil the grill rack. Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 155ºF (165ºF 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 ¼ 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. Serves: 4.