Fire up your grill and set it to 350F.
Set a nonstick skillet on medium-high heat and add safflower oil. When the oil is hot, toss in the shishito peppers and all the peppers to hear. Add a few pinches of sea salt & pepper and garlic. Toss the peppers in the seasoning for about 2-3 minutes. Remember to ensure that all sides of the peppers are searing.
In the final minute of cooking, add freshly squeezed lemon juice to taste.
Remove the peppers from the heat and set aside.
Season the bison meat and form a patty. Place the patty on the hot grill (or cook in a nonstick skillet) and cook to desired readiness. I personally recommend cooking wild game meat all the way through since some wild game has been known to carry bacterial diseases.
Once the patty is nearly finished cooking on the grill, if desired, place a slice of cheese on top and allow it to melt on the patty in the final minutes of cooking.
Build your burger and enjoy!