In a large bowl, use clean hands to mix the bison meat and spices together until well-seasoned.
Form four patties, each weighing 4 ounces, 3 inches in diameter, and ½ inch thick. Make a dimple in the center of each patty.
Preheat a grill, a grill pan, or a dual-contact electric grill over medium-high heat. Spray or brush the grill surfaces with oil.
For medium doneness, grill the burgers for about 4 minutes on each side or a total of 4 minutes on a dual-contact grill.
Serve the burgers immediately.
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Notes
The CDC recommends cooking meat, poultry, and eggs thoroughly.
To ensure the burgers turn out juicy and tender rather than dense and tough, it's important to handle them lightly, both when you mix the spices into the meat and when you shape the mixture into patties.
I like to use dried spices because they are convenient. But if you have onions, garlic, and fresh parsley in the house, by all means, use them! Two tablespoons of finely chopped onion, a tablespoon of garlic, and ¼ cup of finely chopped fresh parsley are excellent in this recipe.
Making a shallow dimple in the center of burgers helps them retain their shape when you cook them. Without the dimple, they could puff up and lose their shape.
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave at 50% power. You can freeze the leftovers in freezer bags for up to three months.