• Combine the ground bison with the salt, pepper, garlic powder, onion powder and Worcestershire sauce in a bowl. Gently combine with your hands.
• Form into equal sized patties that are slightly (about 1”) larger than the buns you plan to use and make a small indent with your thumb in the middle of the patty — this helps the meat not balloon in the center as it cooks.

Grill Option

• Preheat a gas or charcoal grill to a high heat. Make sure the grates are clean and hot then place the burger patties directly over the heat and grill for about 3 minutes before flipping over and grilling the other side. Don’t flip the patties prematurely, they should easily release from the grill grates when they’re ready to be flipped.
• Top with cheese if using during the last minute of cooking and cover the grill so it melts nicely. Remove the burgers from the grill and let rest for 5 minutes before assembling them on a bun with your desired toppings.

Stove Top Option

• Heat 2 tablespoons of butter in a cast iron skillet over medium-high heat. Once hot, place the bison burgers in the skillet and cook for 2-3 minutes without touching them before flipping and cooking for the same amount of time on the other side or until they are medium-rare to medium.
• If using cheese, add it on top of the burgers in the last minute of cooking and cover the skillet with a lid to allow it to melt. Follow the same resting period as the grill before assembling.