6 Unit Rich's Whole Wheat Hamburger Bun Dough
9 Slice Applewood Smoked Bacon, Crispy
4 oz Blue Cheese Crumbles
1 Unit Sweet Onion, Sliced
Sea Salt
Cracked Black Pepper
1 Unit Avocado, Pitted And Skinned
Balsamic Vinegar
Extra Virgin Olive Oil
1 1/2 lb Ground Beef
Canola Mayonnaise
6 Lettuce Leaves
6 Slice Tomatoes


Place Rich's 100% Whole Wheat Hamburger Roll Dough 3x4 on paper lined half sheet pan
Place in proof box (85% humidity, 90°F (32°C)) for 30 to 50 minutes or until double in size
In a large skillet, cook bacon over medium heat removing 3 slices while still soft and cooking the remaining 6 slices until crispy. Transfer bacon from pan to a paper towel-lined plate leaving the rendered oil in the pan. Chop 3 slices of the still soft bacon for meat patty. Break 6 crispy bacon slices in half.
Discard bacon oil leaving about 1 teaspoon of bacon oil and drippings in skillet. Add the onion, salt and pepper to the rendered bacon drippings. Cook the onion until soft and caramelized, about 15 to 20 minutes.
Preheat grill to medium-high. To make the patties, form the ground bison into 12 thin, round patties. Divide chopped bacon and blue cheese between 6 of the patties, then top each with one of the remaining patties. Pinch the edges of each patty closed to seal well. Sprinkle patties with salt and pepper on both sides. Place the patties on the grill and cook until desired doneness. During the final minutes of grilling the patties, brush the avocado slices with balsamic vinegar and sprinkle with salt and pepper. Arrange on lightly oiled grilling pan and grill alongside the patties for 1 to 2 minutes, turning as necessary. When the avocados are nicely grilled, remove from the grill. Place the buns, cut side down, on the outer edges of the grill rack to toast lightly.
To assemble the burgers, spread mayonnaise over the toasted buns. On each bun, place a lettuce leaf, a tomato slice, a meat patty, caramelized onions, 2 avocado slices, and 2 halved pieces of 1 bacon slice. Top with bun.
Rack Oven: 350°F (175°C), BAKE 16-20 MINUTES; DECK OVEN: 400°F (205°C), BAKE 16-20 MINUTES; CONVECTION OVEN: 325°F (160°C), 16-20 minutes or until tops and bottoms are golden brown