- Preheat your grill to medium high.
- Meanwhile, in a large bowl, combine the ground bison, very finely minced shallot and garlic, chopped thyme, and pepper. Mix just until combined then divide the mixture into four equal portions. Take one portion of the bison mixture in your hand and create a divot or pocket in the centre. Stuff a quarter of the cheese into the burger then seal up the edge. Flatten the burger so that the diameter is about 2.5 centimeters wider than the bun you are using. Continue to stuff and shape the burgers until all of the bison is used up.
- When the grill is preheated, drizzle both sides of the burgers with olive oil and season well with kosher salt. Grill the burgers until fully cooked, about six to eight minutes.
- When the burgers are cooked, set them aside to rest for a minute or two while you toast your buns, if desired. Assemble your burgers and dress as desired.
*My personal favourite cheese is a clothbound cheddar from PEI called Avonlea Clothbound Cheddar
**The burger patties can be mixed, stuffed, and formed up to a day in advance and stored in the fridge.