To begin, place the ground bison in a large mixing bowl. Add the grated onion, garlic, egg, breadcrumbs, Dijon mustard, Worcestershire sauce, salt, and pepper. Mix gently with your hands until just combined. Avoid overworking the meat to keep the patties tender. Move to shaping.

Divide the mixture into four equal portions. Shape each portion into a patty about 2 cm thick. Press a slight indentation in the centre of each patty with your thumb to prevent doming during cooking. Transition to chilling.

Place the patties on a tray lined with parchment paper. Cover and refrigerate for at least 30 minutes to firm up. This helps them hold shape when seared. Move to heating the pan or grill.

Heat a cast iron skillet, griddle, or outdoor grill to medium to high. Lightly oil the surface before placing the patties. Transition to cooking.

Place the patties on the hot surface. Cook for about 4 minutes per side for medium, or adjust based on preferred doneness. Avoid pressing the patties down while cooking to preserve juices. Move to adding cheese.

In the last minute of cooking, place a slice of cheddar cheese on each patty. Cover with a lid or foil briefly to melt. Transition to toasting buns.

Lightly toast the burger buns on the grill or in a dry pan until golden. This adds texture and prevents sogginess when serving. Move to assembly.

Place lettuce on the base of each bun, followed by the hot bison patty with melted cheese. Top with tomato slices, onion rings, and pickles. Spread mustard, relish, or ketchup on the top bun. Transition to final plating.

Serve the burgers hot with chips, fries, or a fresh green salad. Presentation tip: wrap each burger halfway in parchment paper for easy handling and a rustic, casual touch.