A visual list of the ingredients.
Mix in a few pinches of coarse salt, or about 1/4 tsp of table salt, and black pepper. Mix the seasoning, but don't "squish" the meat.
Form 4 equal sized patties. Putting a small indentation in the middle will help keep them flat during cooking.
Cut the onion into slices no bigger than a quarter inch.
Put some oil in a small bowl for the onions as well as for lubricating the grill & veg grate.
Rub some oil on both sides of the onion using your fingers. They should have a good coating, but not be dripping.
Make sure the narrow side of the onion is down to keep them from falling apart when lifted. Season the onions liberally with seasoned salt.
Place the veg grate on the grill (if using) then preheat to medium-low.
Once the grill is heated up, brush the grate.
Oil using a rolled up paper towel dipped in olive oil.
Oil the veg grate as well.
Put the burgers on the grill and the onions on the veg grate. The onions only cook on 1 side. Do not flip them. They may get a little black on the bottom, but that's OK. They'll still taste great.
When blood droplets form on the top of the burgers, they are ready to be flipped. Cook the burgers to an internal temperature of 160°. Top with a slice if cheddar cheese about a minute before done.
Remove the onions with a spatula when tender crisp. Take care to keep together and lay directly on top of the burgers. The remainder are good for eating plain.
For best effect, toast the buns as well.
Add condiments, if desired, and enjoy.
- 1.0lb Ground bison
- 1.0 Vidalia onion
- 4.0 Hamburger buns
- 4.0 slices of Cheddar cheese
- Seasoned salt
- Salt (I prefer coarse)
- Black pepper
- Olive oil
- Vegetable grill grate (optional)