Restaurant pans get the shit beat out of them and they have to buy in large quantities to keep up with customer orders. Expensive pans would not be economical.
The best burger I’ve made recently was from 73/27 lean/fat ground beef. Bison really should be mixed with some ground chuck for flavor. I made bison burgers the other night and made pan gravy from the meager drippings to give it some flavor.
Tell me you’re not covering the pan with a lid.
It’s either the temp is too low or this.
The Clover Grill in New Orleans cooks their burgers under hubcaps. They’re pretty good. My dad liked to cover his burgers when he cooked them. I preferred high heat, and igniting the spattering grease with the stove flame. 
Well, sure, who doesn’t like a little bearing grease with their burger. BTW you do not want to read about the health risks from burning fat on a grill. It’s like smoking a pack of cigarettes.
I don’t flambé my burgers anymore. Anyway, I have an electric stove now.
But I did like the taste!
Yeah, but they were using burger taht actually produced spattering. With Bison, you are not. For flavor you have a choice between carmelized blood or charred fat, and the blood ain’t cutting it.
Look. McDonalds uses low-fat beef, not because it tastes good, but because it’s quick to clean up after. Fat gives beef much of its taste and “mouth feel.” American Bison is very low fat. Compared with 75% chuck it’s, well, it’s healthier. It doesn’t taste better, but it gives the people who are not enjoying its flavor the feeling that, if they put on more ketchup, it will be both palatable and healthy.
Like your Da, I’ve covered my low-fat burgers to try to strain the last bit of flavor from them. This could work better. It’s better to fry the shit out of cheaper burger, drain them well, then drain them further on paper towels. You’ve cleared most of the fat and are left with the tasty carmelization. And if Da had any input between then and now, it’s with the paper towels.
I heard they used a specific hubcap, like from a '56 Cadillac. That could affect the flavor 
I’m not covering the pan with a lid.
Johnny L.A., thanks fro the quote. I’ll preheat from now on.
Zsofia, I’m not sure what’s up with the weird appeal to my masculinity. But I assure you that I stir the pan with my enormous penis.
They advertise that they cook their burgers under ‘American made hub cap’.
note to self: if tdn offers you a burger – or any sort of browned meat – politely decline.
Hey, I wear a condom. I wouldn’t want to do anything, you know, gross or whatever.
You aren’t pulling this out of the freezer are you? If it’s got any frost on it you would rinse that off first.
–and then pat off the rinse water.
I dry all my meat (what?) before browning. Press your bison (WHAT?) in a sieve lined with multiple layers of paper towel before you brown it.