Mix the ground bison with 2 TBSP of the olive oil and form 4 equally sized patties. Place the patties on a late and cover. Refrigerate for at least 1 hour.
Put all remoulade ingredients in a bowl and stir together. Cover and refrigerate until ready to use.
Heat a cast-iron skillet over high heat and add the 2 TBSP olive oil. Remove the burger patties from the fridge and season with 1 TBSP Cajun seasoning on each side.
Once the oil in the pan begins to smoke add the burgers. Cook until well blackened on one side, 3 to 4 minutes, then flip and repeat with the other side. Once they are well blackened they will be about medium-rare or medium. If you like them cooked medium well or higher flip a second time and keep cooking.
Toast the buns if you like and top with remoulade, lettuce, tomato and onion,
Take the pan off the heat and top the burgers evenly with the blue cheese. Cover the pan until the cheese is melted. Place burger patties on the buns.
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