Delectable hamburgers; not your husband's boring meat patties

So, after reading several articles that compared ground lean beef to ground bison, I decided that as a personal challenge I would try the bison. First of all, per government regulations of bison farming in general, it is mandated that the bison diet is MOSTLY grass. This is to say that it will naturally be much leaner and juicer than your fancy grass-fed beef. It holds flavor, size and frankly moisture much better than regular burgers. However, because I don't like making things too easy for myself, I decided to mix all the best burger toppings right INTO my burger patty. So, we have caramelized onions, perfectly crispy bacon and avocado-- AND then I stuffed the middle with blue cheese. 

NOW, I've been stuffing meatballs and burgers with various cheeses for a while, so here's a tip to make sure your burger doesn't crack and your cheese doesn't goo out:  Make your burger patty into a ball, create a thumb hole in the center, expand the hole so it covers the middle half of your burger, put your cheese in the middle, cover the cheese with the outside burger half and make sure the cover is sealed completely. You may have to pinch the two layers similar to how you would pinch pie crust to make it look pretty around the edge. Then pat your patty into a round-shape or whichever shape you prefer.

NOW, I must note that a secondary version of patty stuffing is to literally dig a chunk of the patty out of the middle, stuff your cheese and then reseal that piece back on the top. HONESTLY I haven't found that to be any more effective than the first method, in fact it's just adding another step, however, both methods work, just make sure to seal the edges and pat the patty into an aesthetically pleasing singular shape.