Fire up the grill to about 300F (or set oven to 400F).

Set a skillet on medium high heat and add bacon.

Cook it until it gets nice & crispy, about 10 minutes.

In a large bowl, using a potato masher (or your hands) mix together the ground bison & lamb.

Toss in the seasonings and mix together, then form a hamburger patty.

Place the patty on the grill and cook for about 20 minutes, flipping halfway through.

Once you flip it once, add the cheddar cheese on top and allow it to melt as it finishes cooking.

Note: make sure the meat is completely cooked and is no longer pink inside.

I do not recommend eating rare wild game.

Cut off the stems from the large portobello mushroom caps.

Using a spoon, scrape out the insides of the caps.

Lightly spray the caps on the inside and outside with olive oil, then sprinkle with a little sea salt.

Place the caps on the grill (face-down) for about 15 minutes or in the oven (on a baking sheet) for about 10 to 15 minutes.

Tip: allow the mushrooms to lightly cool on a paper towel for about 5 to 10 minutes before assembling the burger.

They tend to have a lot of water and this will pretty you from biting into a soggy mess.

Once the burger has finished cooking, assemble the burger with spinach/lettuce, tomato and bacon.

Enjoy! Approximate macros for 1 burger (and…DON’T FREAK OUT ABOUT THE FAT CONTENT):