Start a camp fire or heat your grill to medium-high heat.
In a bowl, combine the ground bison meat, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix gently but thoroughly to incorporate the flavors. Divide the mixture into four equal portions and shape them into patties, slightly larger than the English muffins. Chill for 5-10 minutes before cooking.
Next, prepare the crispy onions. Combine the flour, paprika, and a pinch of salt. Toss the thinly sliced onions in the flour mixture until they are well coated.
On campstove, heat vegetable oil in a deep skillet or pot to approximately 350°F (175°C). Carefully add a handful of the coated onions at a time and fry them until golden brown and crispy. Remove the onions with a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil. Repeat until all onions are fried.
For the mayo, whisk together the mayonnaise, whisky, Dijon mustard and honey until smooth and well combined.
Cook bison patties for 3-5 minutes per side. Add cheese in the last 2 minutes of cooking.
Assemble the burgers by spreading a generous amount of whisky mayo on the bottom half of each muffin. Place a bison patty on top, followed by lettuce leaves, pickle slices, and a handful of crispy onions.
