1/4 cup(s) thinly sliced red onion
1 pound(s) ground bison or lean (90-percent or leaner) ground beef
2 can(s) (4-ounce) diced green chiles, drained, divided
1/2 cup(s) shredded pepper Jack cheese, divided
1/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
4 whole-wheat hamburger buns, toasted
1 cup(s) very thinly sliced iceberg or romaine lettuce
Preheat grill to medium-high (or see Stovetop Variation).
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.
courtesy of delish.com