Buffalo Burgers with Pimento cheese and Bacon 4 slices thick-cut bacon, halved 11â„2 lb (750 g) ground bison 2 teaspoons Worcestershire sauce 1 teaspoon dry mustard Kosher salt and freshly ground pepper 4 soft rolls, split 1â„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 â„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.