Preheat your Blackstone griddle to low heat. Drizzle a little cooking oil and spread it evenly across the griddle surface. Place the bacon on the griddle and press it down with a Blackstone bacon press. Flip frequently to ensure even cooking and to avoid burning. Once the bacon is crispy, remove it from the heat and set it aside.
Divide the ground bison into four 6-ounce patties. Season one side of each patty with Blackstone Whiskey Burger seasoning. Place the patties seasoned side down on the hot griddle and press gently with a spatula to get a nice sear. Season the top side, then flip after a few minutes and continue cooking until the burgers are done to your liking. When the patties are nearly done, top each one with a slice of Colby Jack cheese. Cut the cooked bacon to size and place two pieces on each patty. To melt the cheese thoroughly, spray a little water on the griddle and cover the patties with a basting dome.
Spread mayonnaise on the cut side of each brioche bun. Place the buns mayo-side down on the griddle and toast until golden brown.
Place four egg rings on the griddle and crack one egg into each ring. Season each egg lightly with Whiskey Burger seasoning. Cook until the whites are set but the yolks are still runny. Remove the eggs from heat.
In a small bowl, mix a few tablespoons of mayonnaise with an equal amount of raspberry jelly to create a sweet and creamy spread.
To assemble the burgers, spread the raspberry mayo on the bottom buns, then add a layer of shredded lettuce. Place a burger patty with melted cheese and bacon on top, followed by a fried egg. Finish with the top bun and serve immediately.
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