In a small bowl, whisk together the mayonnaise, BBQ sauce, yellow mustard, and smoked paprika until smooth. Cover and refrigerate until ready to use.
Gently combine the ground bison with mayonnaise, Worcestershire sauce, garlic powder, sea salt, pepper, and onion powder in a large bowl.
Shape into 6 patties, about ¾ inch thick. Make a small indent in each center to prevent puffing during cooking.
Heat a cast-iron skillet over medium-high heat. Let it preheat for about 3-5 minutes until hot and slightly smoking. Add 2 tablespoons of olive oil to the pan and swirl it around to evenly coat the bottom.
Once the oil is hot and shimmering, add the burger patties. Don’t overcrowd the pan; cook in batches if needed. Cook for 4-5 minutes on the first side and flip. Cook an additional 3-4 minutes on the second side, or until the temperature is between 155-158 degrees ℉ for a medium-well cooked burger. Remove the patties to a plate to rest for at least 5 minutes, or until the internal temperature reaches 160 ℉ before serving.
To assemble the burgers, spread the burger sauce on the bottom half of the bun, then add lettuce, bison patty, cheese, tomatoes, onion, and pickles. Spread more burger sauce on the top bun, if desired.
