Buffalo Burgers with Pimento cheese and Bacon
 
4 slices thick-cut bacon, halved
11⁄2 lb (750 g) ground bison
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
Kosher salt and freshly ground pepper
4 soft rolls, split
1⁄2 cup (6 oz/185 g) pimento cheese, at room temperature
 
*Serves 4,
 
In a frying pan over medium-high heat, fry the bacon until crispy, about 6 minutes.
Transfer to paper towels to drain.
 
Build a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.
In a large bowl, combine the bison, Worcestershire sauce, mustard, 1teaspoon salt,
and 1 ⁄2  teaspoon pepper. Form into 4 patties, using your fingers to create a dimple in
the middle of each. Season both sides well with salt and pepper. Coat the grill grate
lightly with cooking spray. Arrange the burgers on the grate directly over the heat
and grill, turning once, until medium-rare, 4 minutes per side.
 
Arrange the rolls, cut side down, on the grate directly over the heat and toast until
lightly browned.
 
Set the burgers on the rolls and top with pimento cheese and bacon, dividing them
evenly. Close the burgers and serve right away.