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.