1. In a large mixing bowl, gently mix bison meat, salt, pepper, and dried thyme.
2. Divide bison mixture into 4 equal portions. Using your hands, gently flatten shape into a disc with an indentation in the center and about 4-inches in diameter.
3. Heat a medium-sized skillet, over medium-hight heat. Add the butter and swirl the pan to coat the bottom.
4. Add the patties immediately cooking to your desired doneness. Because bison is such a lean protein, I like to cook it to a medium-rare doneness (140˚F internal temperature on an instant read thermometer) other wise I feel like it becomes quite dry.
5. Serve the patties on toasted buns with your favorite burger toppings.

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