In a large mixing bowl, combine ground bison, garlic salt, rosemary, and Dijon until well-integrated.
Divide into 4 parts and shape patties, with a small indentation in the middle to help it cook through more evenly.
Heat a grill pan over medium-high heat. Add ghee and melt, followed by the burger patties and cook for 5-6 minutes. Flip and cook an additional 2 minutes for medium-rare, or longer if desired.
Remove from the grill and rest 5 minutes before serving.
Serve over a bed of arugula with sliced tomato and avocado for a bunless paleo burger option, or serve however you like!
Yields 3 bison burger patties, 4-oz each.