Ingredients
- 12 slices bacon, cut in half
- 1 pound ground bison
- ½ cup dry bread crumbs
- 1 large egg
- 1 ½ tablespoons Worcestershire sauce
- 1 teaspoon Himalayan pink salt
- 1 teaspoon ground black pepper
- 4 slices sharp Cheddar cheese
- 4 Hawaiian-style hamburger buns
- 4 teaspoons mayonnaise, or to taste (Optional)
Why This Recipe Is So Easy To Love
Kitchen Tricks
- Avoid pressing down on the patties while grilling to keep them juicy.
- Let the burgers rest for a few minutes after cooking to allow the juices to redistribute.
Step 1
Fire up your grill to medium-high and give the grates a quick oiling so nothing sticks. While that’s heating, cook the bacon in a skillet over medium-high heat, turning it every now and then until it’s nicely browned—should take about 10 minutes. Set the bacon aside on some paper towels to drain, but don’t toss the bacon grease just yet.
Step 2
In a bowl, mix together the bison, bread crumbs, egg, Worcestershire sauce, salt, and pepper until everything is well combined. The mixture should feel a bit sticky so it holds together easily. Divide it into four equal portions and shape them into patties. Lightly brush each side of the patties with some of that reserved bacon grease—that’ll keep them from sticking to the grill and add a touch of flavor.
Step 3
Grill the patties for about 5 minutes on each side until they’re nicely browned and cooked through (aim for an internal temperature of 160°F). When they’re almost done, top each burger with a slice of cheddar and let it melt on the grill for a minute or so. Then, take the burgers off the grill and set them aside.
Step 4
Pop the buns cut-side down on the grill for about a minute to toast them lightly. Spread a little mayo on the warm buns, then pile on the cheesy burgers and crispy bacon. Serve and enjoy!
