Divide the ground bison into thirds. Gentle shape into three patties, making an indentation in the middle. Oil the grill rack using tongs and a folded paper towel saturated with oil.
If using charcoal, push to one side of the barbecue. Grill the burgers over indirect heat with the lid closed, turning once. About 5 minutes on one side, flip, sprinkle with salt and pepper if desired, grill for about another 4 minutes, place the cheese and a spoonful of fig butter on top about 2 minutes in. Remove from heat and let the burgers rest for about 5 minutes while you grill the buns on both sides over indirect heat.
Arrange arugula on the bottom bun, place the burger on top. Serve with onions, tomatoes, mustard, ketchup, Not Ketchup Spicy Fig, and any other condiments you prefer
If you can't live without a crispy strip or two of bacon and its salty goodness on your burger, then go for it - bacon plays very nicely with the other components.
Fig and Smoked Mozzarella Burger for #BurgerMonth https://shescookin.com/fig-and-smoked-mozzarella-bison-burger-for-burgermonth/