If the meat is frozen thaw in the refrigerator then let sit at room temperature for 30 minutes. Place meat in a bowl and add the salt, garlic powder, black pepper and parsley and mix slightly with your hands. Form into two patties, by hand or with a patty former and let rest on a baking sheet. Season again with just little more salt, pepper garlic and parsley.

Preheat grill to Medium- high, 425 Deg F, clean grates and spray or brush with oil, I like using avocado oil, and place the burger patties on the grill along with the onion rings and Anaheim chile rings. Spray the onion and chiles with a little oil once they are on the grill.

Grill the burgers for 5-6 min a side, flipping once for a medium well done burger. Flip the onions once about a 5 minutes as well being careful to keep the rings intact and flip the chiles 2-3 times, moving to a cooler part of the grill if they start to get too charred. Total of 10-12 min cooking time for the burgers, onions and chiles. Remove everything carefully from the grill and let rest. Lightly toast the buns on the grill about 1-2 minutes, cut side down.

Prepare the burgers.

Spread half the goat cheese on the bottom bun, top with a grilled bison patty, a thick tomato slice, a few grilled Anaheim chile rings, one thick grilled red onion slice, lettuce and if you want to spread some mayonnaise or mustard on the top bun then go for it. Serve immediately with chips, dill pickles and cold beer.