Add the Ground Bison (1.5 pound) and Worcestershire Sauce (1 tablespoon) to a bowl and barely mix. Be gentle with the bison!
Divide the meat into four 6 oz. portions and shape into patties. I like to form with my palms and use my thumb to shape.
Indent each patty and place in the fridge until ready to grill.
Once ready to grill, fire up the grill to medium-high heat. Use the Canola Oil (to taste) to brush one side of the burgers (the side you'll grill first) and generously season with Salt and Pepper (to taste).
Lay on the hot grill (oiled and seasoned side down) and grill for 3 minutes. Just before flipping, brush with oil and season once more.
Flip and cook the other side for 3 more minutes. Add Colby Jack Cheese (4 slice) at this step if desired! This gives a nice juicy medium burger.
For the onions, melt the Butter (2 tablespoon) and Olive Oil (1 tablespoon) in a cast iron skillet (or any skillet) over medium-low heat. Add the White Onion (1) and cook for 20 minutes, stirring occasionally.
The onions will be browned and caramelized. I like to add a little more butter, reduce the heat, and cook for another 10 minutes.
Add the Brown Sugar (1 tablespoon) and the Crushed Red Pepper Flakes (1 pinch) and cook for 5 minutes until the sugar has melted and the onions have glazed. Add the Whiskey (0.5 fluid ounce) allow to cook out 2 minutes until the whiskey has been absorbed.
Serve the bison burger with toasted Brioche Hamburger Bun (4), whiskey onions and Field Greens (to taste). Enjoy!