For the burgers: In a large bowl, place the ground bison, and add the Mexican chorizo in small pieces so it will blend well. Add salt and pepper and mix the two meats together until pretty well blended, without handling to meat too much.
Using a kitchen scale, form the meat into patties each weighing 1/3 pound.
For the sauce: Mix BBQ Sauce, Sour cream and paprika until well blended. Set aside.
For the caramelized peppers: Heat a fry pan over medium heat until hot. Add butter and olive oil. When butter is melted, add the pepper rings. Turn heat down to medium low, sprinkle with sugar and sautee until browning on edges. About 15 minutes.
In the meantime, heat a grill to 600 degrees. Lower temp to 350. Grill the meat patties about 5 minutes per side.
A tip from Rocky from Stubbs: Make a thumbprint in the middle of each patty before putting it on the grill. This will help the patty come out nice and flat and not puffy in the middle. And the meat will cook more evenly.
Just before removing patties from grill, top each patty with a slice of cheese. Let cheese melt before removing. Also heat or toast buns on grill.
Build that burger: On the bottom bun, place a leaf of lettuce, then a slice of caramelized red pepper ring. A couple slices of pickle, the meat patty and then drizzle with the Smoky BBQ Cream Sauce.