Dice onion, put ½ in mixing bowl – set other ⅓ aside.
Dice jalapeño, put in mixing bowl with onion.
Dice and set aside tomato and lettuce.
Combine bison with jalapeño and onion. Add teaspoon each of salt, pepper, and ground garlic. Cook in skillet over medium heat for about 10 minutes or until meat is browned.
Cut bacon strips and cook over medium heat until crispy.
Add bacon to bison skillet. Add ½ cup of shredded cheese and put over low heat until cheese is melted.
Remove skillet from heat and garnish with pickles, onion, and tomato. Drizzle mustard and mayo over the top.
Serve over a bed of lettuce.