Yield: 24 servings.
6 Tbsp. olive oil
4 large onions, thinly siced (12 oz. each)
1½ cups full-bodied dry white wine
2 Tbsp. fresh thyme, leaves only
Burger:
12 lb. ground buffalo or beef, lean
2 Tbsp. salt
2 Tbsp. pepper, medium grind
1½ cups light eggless vegan mayonnaise
2 Tbsp. chipotle peppers in adobo sauce, minced
3 cups white goat cheddar or Wisconsin cheddar cheese, diced
24 large seeded buns, toasted
For wine onions: Heat oil in saute pan. Add onions and saute gently until sweet and caramelized. Deglaze pan with wine and simmer until liquid is reduced to a glaze on the onions. Mix in thyme.
For burgers: Combine meat with salt and pepper. Pat into 24 (½-lb.) patties. To cook, place burger on grill over a medium-high heat. Grill to desired temperature. Meanwhile, mix mayonnaise with chipotle peppers.
To serve: Portion ½ oz. (2 Tbsp.) cheese onto center of each burger during the last moments of grilling. Spread ½ ounce (1 Tbsp.) chipotle mayonnaise on bottom of each toasted bun. Place burger on bun and top with onions.
