Buffalo Bacon Burger with Creamy Horseradish Sauce

Directions

1. Preheat the Blackstone griddle to medium-low and drizzle cooking oil on the griddle top.

2. Place bacon slices on the hot griddle top, flipping them early and often to prevent burning. You can use a Blackstone griddle or bacon press to keep the bacon flat. Once cooked, remove the bacon from the griddle and cut the slices in half.

3. Increase the griddle heat to high and drizzle more oil on the griddle top.

4. Form the ground bison into three 4-ounce patties, adjusting the size based on bun size. Place the patties on the griddle top and season with Blackstone SPG seasoning or a mixture of salt, pepper, and garlic powder to taste.

5. While the burgers are cooking, prepare the sauce. Cut the lemon in half and squeeze the juice. In a bowl, stir together 1 cup of mayonnaise, prepared horseradish, diced parsley, and freshly squeezed lemon juice. Season with salt and black pepper to taste.

6. Flip the burger patties when the first side is seared and season the other side. Place a slice of Gouda on top of each patty to melt while it finishes cooking. You may need to spray water near the patties and cover them with a Blackstone Basting Cover to help melt the cheese.

7. Spread mayo on the inside of each bun and place them mayo-side down on the griddle top. Remove when lightly browned.

8. Assemble your burgers by spreading some horseradish sauce on each bottom bun, adding shredded lettuce, a patty with melted cheese, bacon halves, more sauce, and finally the top bun.