INGREDIENTS

Serves 4 people

PREPARATION

If you have a sous vide, now is the time to use it! And if you don’t have one, now is the time to consider a new purchase.

Just seal these burgers up with a touch of fat and drop it in a 128°F ( 53°C) bath for an hour. Sear them on a cast iron and serve.

1. Preheat oven to 350 °F ( 177 °C).
2. Spread out bacon strips on a cookie sheet.
3. Bake until crispy, about 30 minutes.
4. Drain fat from pan into bowl and place in freezer (for 10 minutes).
5. Set bacon on a plate with paper towels to absorb grease and maximize crispiness.
6. Preheat grill to medium (alternatively, heat large cast iron skillet to medium).
7. For even distribution of spices, gently spread ground bison out on a cutting board to about 1 inch thickness.
8. Sprinkle paprika, garlic powder, and salt evenly.
9. Remove chilled bacon fat and spread onto bison.
10. Form 4 large patties. Do not press together too hard- they should be loosely formed for optimum juiciness.
11. Place on grill and close lid (or skillet with no lid) and allow to sear without any interference for 5 minutes. Gently flip with a metal spatula and cook an additional 3 minutes.
• *If you’re not sure it’s cooked to your preferred temperature, don’t cut into the meat! You’ll let all the precious juices escape. Simply use your finger as your guide—you’ll get the hang of it, I promise. Simply poke the center of the meat. The more springy it is, the less done it is. Thusly, the firmer it is, the more done it is. You don’t want your finger to sink down with no springiness, but you also don’t want it to be totally solid and firm. Seek a balance. The same holds true for chicken, fish, and lamb.
12. Remove and let rest on a plate for at least 5 minutes to allow juices to redistribute.
13. Cut up avocado, place burger in lettuce cup, top with bacon, avocado & optional chipotle mayo or sriracha.