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1
In a large bowl mix the bison, beef sirloin, onions, garlic, and parsley until just combined.
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2
Add in the onion powder, garlic powder, seasoning salt, ketchup, Worcestershire, and a few turns of freshly ground black pepper.
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3
Add it all to the meat mixture and mix well to combine.
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4
Heat a large saute pan over medium-high heat and cook a small portion of the meat.
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5
Taste the cooked beef to see if you need to add salt.
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6
Add salt to the meat mixture to taste.
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7
Divide the meat into 4 evenly portioned round patties and set aside.
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8
To make the onions:
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9
Heat the bacon fat over medium-high heat in a large saute pan and add the onions.
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10
Cook for 1 minute, then season with salt.
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11
Cook's Note: You may need less salt if you're using bacon fat as bacon tends to be salty.
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12
Cook the onions, stirring a lot, until they start to turn brown.
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13
If the onions start sticking to the pan and turning too dark, pour in a spoonful of water and scrape with a wooden spoon to pull them off the pan.
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14
Continue to cook and stir the onions until they're dark brown and caramelized, about 8 to 10 minutes.
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15
Turn off the heat and set aside.
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16
To make the mayonnaise:
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17
In a bowl, combine the mayonnaise, parsley, garlic, salt, and pepper, to taste and mix well.
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18
To serve:
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19
Reheat the large skillet over medium-high heat and drizzle in some olive oil.
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20
Heat the olive oil then place the burger patties in the pan.
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21
Cook for 3 minutes on each side for medium-rare.
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22
Top the burgers with a slice of cheese.
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23
To assemble, spread some garlic mayo on the bottom of the toasted bun.
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24
Put the burger on the mayo, top with caramelized onions, and then arugula.
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25
Cover with a bun top.
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26
Stick a toothpick into a cornichon and then stick into the top of the burger and serve.
