Add 1TB olive oil to a skillet and bring to medium heat, adding onions and sautéing for about 10-15 minutes until they’re golden brown and very tender (be sure to stir frequently).
Reduce heat. Add wine to pan and heat until absorbed, about 5 minutes. Set aside (or cool and store up to 3 days if you’re transporting to the game).
Heat grill. Mix together the meat, shallots, cheese, and thyme in a medium size bowl (don’t overwork the mixture!)
Shape into slider patties and baste on both sides with olive oil. Sprinkle salt and pepper over patties.
rill patties until they are medium rare or medium (observing all food safely guidelines, of course). Bison is a lean meat, so it’s best served a bit on the rare side.
Cut rolls in half lengthwise. Place cut-side down on the grill for a few seconds until slightly toasted. Take off grill, add a slider patty to the bottom of each roll, top with onions, and top with the second half of the roll. Press down slightly and enjoy!