Ingredients
- Burger Mix:
- 1 pound ground bison
- 1 egg
- ¼ cup crushed crackers, or more as needed
- 2 tablespoons Italian seasoning (such as Club House® Italiano)
- 1 ½ teaspoons Worcestershire sauce
- 1 pinch garlic salt
- 1 pinch ground black pepper
- 1 pinch coarse salt
- Condiments and Toppings:
- 1 teaspoon barbeque sauce
- 8 slices cooked thick bacon
- 4 slices Cheddar cheese
- 4 burger buns
- 4 leaves green leaf lettuce
What Makes This Recipe So Great
Tips To Improve This Recipe
- Let the burgers rest for a few minutes after cooking to keep them juicy.
- Cook the bacon separately until crisp, then drain on paper towels to avoid sogginess in the burger.
Step 1
In a big bowl, mix together the ground bison, egg, crushed crackers, Italian seasoning, Worcestershire sauce, garlic salt, black pepper, and a pinch of coarse salt. Once it’s all combined, shape the mixture into four large patties. Pop them on a plate lined with waxed paper and stick them in the fridge until you’re ready to cook.
Step 2
When you’re ready, fire up your grill to medium-high heat and give the grates a light coat of oil to keep the burgers from sticking. Place the patties on the grill and cook for about 2 minutes on one side. Flip them over, brush on some BBQ sauce, then flip again. Keep grilling until the burgers are cooked through and no longer pink inside—this should take around 8 minutes total. If you have a meat thermometer, the center should read at least 160°F.
Step 3
Once the burgers are done, turn off the grill. Top each patty with two slices of cooked bacon and a slice of cheddar cheese. Close the grill lid for about a minute to let the cheese melt nicely. Finally, transfer the burgers to buns and add a crisp lettuce leaf on top. Serve and enjoy!
