• Caramelize the onions: Heat the olive oil in a large saute pan over medium-high heat. Add the onions and salt. Cook until the onions begin to soften and brown, about 8 minutes. Reduce the heat to low and let cook, stirring occasionally, until the onions are very soft and caramelized, 15-20 additional minutes. Remove from the heat.
• Make the creamy Dijon sauce: In a small bowl combine the yogurt and mustard (add more mustard for a zippier sauce). Set aside.
• Make the burger patties: Place the bison in a large bowl. Add the olive oil, Worcestershire, mustard, ½ tsp of the salt, and the pepper.
• With a fork, gently stir to combine, being careful not to compact the meat (handle it as little as possible for the most tender burgers). Gently shape the mixture into 6 equal patties (about 3 ½ inches each). Season the outsides with the remaining ½ tsp of salt and brush lightly with canola oil.
• Cook the burgers: Heat a gas or charcoal grill to medium high heat (375-400 degrees) or cast iron skillet on our stovetop to medium-high heat (be sure the skillet is hot before adding the burgers). Cook the burgers until slightly charred on the first side, about 4 minutes. Flip and cook on the other side for 3-4 minutes more, until the internal temperature of the burger reaches 130-135 degrees (for medium rare). Do not overcook or the burgers will be dry.

Assemble the burgers:

• Add the cheese during the last minute of the cooking so the cheese melts.
• If desired, toast the buns on a baking sheet in your oven at 350 degrees for 5-7 minutes.
• To serve, spread the bottom bun generously with the Dijon sauce. Top with lettuce and tomato, the pattie, and then the caramelized onions.
• Finish with the top bun and ENJOY every bite!