Bison Burger Sandwich

Prepare the sauce: Mix together mayonnaise, ketchup, and horseradish in a small bowl. Refrigerate until ready to use.

Caramelize the onions: Melt butter in a skillet over medium-low heat. Add sliced onions and cook slowly for 15-20 minutes, stirring occasionally, until golden brown and sweet. Season with a pinch of salt and set aside.

Mix the patties: In a large bowl, gently combine ground bison with Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper. Don't overmix - just until combined.

Form the patties: Divide the meat into 4 equal portions (about 6 oz each). Shape into patties slightly larger than your buns - they'll shrink during cooking. Make a small indentation in the center with your thumb to prevent puffing.

Heat the skillet: Heat a cast iron skillet over medium-high heat until very hot. Add a light coating of oil with a high smoke point.

Cook the patties: Cook patties for 3-4 minutes per side for medium-rare (internal temp 130-135F). Bison is leaner than beef, so be careful not to overcook. Add cheese during the last minute, covering to melt.

Toast the buns: While patties rest, toast the brioche buns cut-side down in the same skillet until golden brown, about 1-2 minutes.

Rest the meat: Let the patties rest for 2-3 minutes. This allows the juices to redistribute for a juicier burger.

Assemble: Spread special sauce on both bun halves. Layer lettuce on the bottom bun, add the patty with melted cheese, top with caramelized onions and tomato slices. Crown with the top bun.

Serve: Serve immediately with thick-cut fries or sweet potato wedges. A cold Montana craft beer makes the perfect pairing!