1 large poblano chile pepper*, seeded

1 tsp. Fresh Thyme extra-virgin olive oil, divided 

1½ lb. thawed frozen bison (buffalo) 

4 slices pepperjack cheese, finely chopped 

2 cloves garlic, minced 

1 Tbsp. Fresh Thyme Dijon mustard 

2 tsp. Fresh Thyme Worcestershire sauce 

¼ tsp. Fresh Thyme organic ground black pepper 

2 (½ inch) slices yellow onion, for topping 

Pretzilla pretzel buns (split and toasted) 

Lettuce 

Apple slices 

Mayonnaise

Mustard

1. Preheat grill for direct cooking over high heat (400°F). Brush pepper with ½ tsp. oil. Grill, uncovered, for 6 to 8 minutes or until tender and charred, turning occasionally. Transfer to a glass bowl; cover tightly and let stand 10 minutes. 
2. Peel and discard skin from pepper. Chop to make ⅓ cup. In a bowl, gently combine meat, roasted pepper, cheese, garlic, mustard, Worcestershire sauce, and black pepper. Form into 4 patties, about ¾ inch thick. Use your thumb to slightly indent the center of each patty, which prevents the middle from puffing while cooking. 
3. Adjust grill for direct cooking over medium heat (350°F). Brush onions with remaining ½ tsp. oil. Grill patties and onions, covered, for 6 to 8 minutes, until burgers are medium doneness (160°F) and onions are tender, turning burgers once and onions occasionally. 
4. Serve burgers with grilled onions in toasted buns with additional toppers and condiments. 
5. *Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with poblanos, wear protective gloves. 

Each burger contains: 541 calories, 19 g fat, 5 g saturated fat, 0 g trans fat, 94 mg cholesterol, 481 mg sodium, 52 g carbohydrates, 2 g fiber, 8 g sugar, 42 g protein. ","Daily values: 3% vitamin A, 50% vitamin C, 3% calcium, 27% iron.