Mix the bison meat with the minced garlic and add the butter a dash of Worcestershire sauce (bison meat is lean so the butter adds fat= moisture). Form the meat into 8 burgers. With your thumb, create an indentation in the middle of the burger- this will help the burger cook evenly. Coat each burger with approximately ½-1tsp.
Next, prepare your grill for medium heat, 350 degrees- creating a direct and indirect zone (coals on one side).While the grill is heating up, slice the onion into thin slices. Take 2 large pieces of foil as a double layer and create a “hobo packet” where you create a packet that is sealed on all sides that will cook the onions on the grill. Before sealing the foil packet, add the sliced onions, 1 tbsp. of cider vinegar and ½ cup of BBQ Sauce.
First, oil your grill grates so your meat does not stick, then place your burgers and the hobo packet on direct heat. If your burgers are cooking too quickly you can put them indirect so they continue to cook without getting burned. Cook until the internal temperate reads 140 degrees for medium burgers, (I recommend using an internal read thermometer such as the Thermapen) flipping halfway through. When the burgers are getting almost done, add the cheese to the burgers.
Next, place the sliced buns on the indirect side and let them toast on the grill for a few minutes. Pull off the hobo packet at this point.
Place your burger on the toasted bun and add bacon, pickles and a giant heap of BBQ sauce caramelized onions, plus a little extra sauce to the burger. Prepare for burger ecstasy! If you want some greens on your burger, a little peppery arugula is perfect.