Mix all the ingredients in a bowl, except the goat cheese.
Divide the mixture into 4 balls. Then divide each ball into 2 pieces and form into patties. *There will be a total of 8 patties.
Place 1 tablespoon goat cheese on top of a patty and cover with the other patty and seal the edges to form a stuffed burger (see photos in post above).
Heat the grill to 400 degrees and cook the hamburgers for 4 minutes each side for medium rare doneness. Let them rest for 5 minutes.
Serve on a bun with sun dried tomato mayonnaise, lettuce, onion and tomato.
Sun Dried Tomato Pesto:
Combine all ingredients in a small food processor or blender and puree (the mixture will still be slightly chunky). If pesto is too thick, add additional olive oil until desired consistency is reached.
Sun Dried Tomato Mayonnaise:
Combine the mayonnaise and pesto in a bowl and mix together.
The burgers can also be cooked in a skillet. Heat it to medium high heat and cook for 5 minutes per side right in the skillet.
If grilling, rub the grill with oil to help prevent the burgers from sticking.
Because bison is a lean meat, be sure not to overcook it, otherwise it can be dry.
Always let the burger rest for 5-10 minutes to let the juices redistribute before serving.