Heat a large cast iron skillet over medium heat on a grill or smoker. Cook the bacon until crisp. Remove the bacon from the pan and add the onions and cook until caramelized, about 10 minutes. Add the garlic, paprika and a small pinch of salt and cook until fragrant. Add the currants, sugar, and apple cider vinegar and cook, stirring continuously, until thickened about 10 minutes more. Remove to a bowl to cool. 

Clean the pan and return to grill over medium direct heat.  Divide the bison into four equal parts and roll them into loose balls. Season with salt and pepper.

Lightly oil the pan and place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is super thin. Season with salt and pepper or our Salt + Pepper Three Chiles. Once you see juices pooling on the meat, flip the burger. 

Add brie slices to each patty and cook until it just softens. Remove from the grill. Build the burgers by topping each bun with watercress, a burger patty, and bacon currant jam. Serve with Aviation Gin Smoked Blood Orange Gin and Tonic.

Heat a large cast iron skillet over medium heat on a grill or smoker. Cook the bacon until crisp. Remove the bacon from the pan and add the onions and cook until caramelized, about 10 minutes. Add the garlic, paprika and a small pinch of salt and cook until fragrant. Add the currants, sugar, and apple cider vinegar and cook, stirring continuously, until thickened about 10 minutes more. Remove to a bowl to cool. 

Clean the pan and return to grill over medium direct heat.  Divide the bison into four equal parts and roll them into loose balls. Season with salt and pepper.

Lightly oil the pan and place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is super thin. Season with salt and pepper or our Salt + Pepper Three Chiles. Once you see juices pooling on the meat, flip the burger. 

Add brie slices to each patty and cook until it just softens. Remove from the grill. Build the burgers by topping each bun with watercress, a burger patty, and bacon currant jam. Serve with Aviation Gin Smoked Blood Orange Gin and Tonic.

Heat a large cast iron skillet over medium heat on a grill or smoker. Cook the bacon until crisp. Remove the bacon from the pan and add the onions and cook until caramelized, about 10 minutes. Add the garlic, paprika and a small pinch of salt and cook until fragrant. Add the currants, sugar, and apple cider vinegar and cook, stirring continuously, until thickened about 10 minutes more. Remove to a bowl to cool. 

Clean the pan and return to grill over medium direct heat.  Divide the bison into four equal parts and roll them into loose balls. Season with salt and pepper.

Lightly oil the pan and place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is super thin. Season with salt and pepper or our Salt + Pepper Three Chiles. Once you see juices pooling on the meat, flip the burger. 

Add brie slices to each patty and cook until it just softens. Remove from the grill. Build the burgers by topping each bun with watercress, a burger patty, and bacon currant jam. Serve with Aviation Gin Smoked Blood Orange Gin and Tonic.

Heat a large cast iron skillet over medium heat on a grill or smoker. Cook the bacon until crisp. Remove the bacon from the pan and add the onions and cook until caramelized, about 10 minutes. Add the garlic, paprika and a small pinch of salt and cook until fragrant. Add the currants, sugar, and apple cider vinegar and cook, stirring continuously, until thickened about 10 minutes more. Remove to a bowl to cool. 

Clean the pan and return to grill over medium direct heat.  Divide the bison into four equal parts and roll them into loose balls. Season with salt and pepper.

Lightly oil the pan and place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is super thin. Season with salt and pepper or our Salt + Pepper Three Chiles. Once you see juices pooling on the meat, flip the burger. 

Add brie slices to each patty and cook until it just softens. Remove from the grill. Build the burgers by topping each bun with watercress, a burger patty, and bacon currant jam. Serve with Aviation Gin Smoked Blood Orange Gin and Tonic.

Heat a large cast iron skillet over medium heat on a grill or smoker. Cook the bacon until crisp. Remove the bacon from the pan and add the onions and cook until caramelized, about 10 minutes. Add the garlic, paprika and a small pinch of salt and cook until fragrant. Add the currants, sugar, and apple cider vinegar and cook, stirring continuously, until thickened about 10 minutes more. Remove to a bowl to cool. 

Clean the pan and return to grill over medium direct heat.  Divide the bison into four equal parts and roll them into loose balls. Season with salt and pepper.

Lightly oil the pan and place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is super thin. Season with salt and pepper or our Salt + Pepper Three Chiles. Once you see juices pooling on the meat, flip the burger. 

Add brie slices to each patty and cook until it just softens. Remove from the grill. Build the burgers by topping each bun with watercress, a burger patty, and bacon currant jam. Serve with Aviation Gin Smoked Blood Orange Gin and Tonic.

Heat a large cast iron skillet over medium heat on a grill or smoker. Cook the bacon until crisp. Remove the bacon from the pan and add the onions and cook until caramelized, about 10 minutes. Add the garlic, paprika and a small pinch of salt and cook until fragrant. Add the currants, sugar, and apple cider vinegar and cook, stirring continuously, until thickened about 10 minutes more. Remove to a bowl to cool. 

Clean the pan and return to grill over medium direct heat.  Divide the bison into four equal parts and roll them into loose balls. Season with salt and pepper.

Lightly oil the pan and place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is super thin. Season with salt and pepper or our Salt + Pepper Three Chiles. Once you see juices pooling on the meat, flip the burger. 

Add brie slices to each patty and cook until it just softens. Remove from the grill. Build the burgers by topping each bun with watercress, a burger patty, and bacon currant jam. Serve with Aviation Gin Smoked Blood Orange Gin and Tonic.

Heat a large cast iron skillet over medium heat on a grill or smoker. Cook the bacon until crisp. Remove the bacon from the pan and add the onions and cook until caramelized, about 10 minutes. Add the garlic, paprika and a small pinch of salt and cook until fragrant. Add the currants, sugar, and apple cider vinegar and cook, stirring continuously, until thickened about 10 minutes more. Remove to a bowl to cool. 

Clean the pan and return to grill over medium direct heat.  Divide the bison into four equal parts and roll them into loose balls. Season with salt and pepper.

Lightly oil the pan and place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is super thin. Season with salt and pepper or our Salt + Pepper Three Chiles. Once you see juices pooling on the meat, flip the burger. 

Add brie slices to each patty and cook until it just softens. Remove from the grill. Build the burgers by topping each bun with watercress, a burger patty, and bacon currant jam. Serve with Aviation Gin Smoked Blood Orange Gin and Tonic.