Mix bison with Boursin, grated cheese, seasoning salt, and pepper until thoroughly integrated. Form into however many patties you usually make from one pound of meat. You can make these several hours ahead of time and store them in an airtight container in the refrigerator until you’re ready to grill.

Heat the grill to medium.

Place each burger on an individual piece of foil that has been sprayed with cooking spray.

Place foil side on the grill and cover the barbecue. Cook for 5-6 minutes on the first side. Using hot mitts or a spatula, flip the burger from the foil directly onto the grill, now with the second side of the burger facing down. If you’re using sliced cheese on top, place the cheese on top of the burger and continue to cook over medium heat for another 2-5 minutes, or until the cheese is melted and the burger is cooked to your satisfaction.

During the grilling process, place the thick onion slices on the top rack of the grill if you have one, or off to the sides if you don’t. Cook them until done (we like them a bit al dente) and black stripes begin to form on the onions. Remove from the grill and keep warm.

Assemble the burger, grilled onions, and all the fixing on the buns and dive in!