Form the ground bison into four 4-ounce patties approximately 3/4-inch thick.

Depress the center of each patty with your thumb to create a slight indentation to prevent bulging during cooking.

Season both sides of the patties evenly with salt, black pepper, and garlic powder.

Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering.

Place patties in the skillet and sear for 3 to 4 minutes per side until an internal temperature of 145°F is reached for medium-rare.

Place a cheese slice on each patty during the final minute of cooking and cover the skillet with a lid to facilitate melting.

Remove the patties from the heat and allow them to rest for 3 minutes.

Serve the bison patties on toasted brioche buns with lettuce and tomato.