For the burgers: Mix the ground bison, jalapenos, Worcestershire, salt and pepper in a medium bowl. Shape into 8 flat patties, about 3 ounces each. Place a piece of the goat cheese on 4 of the patties. Top each with a second patty, pressing the edges to seal the cheese inside the burgers. Refrigerate until ready to cook.
Preheat a skillet or cast-iron pan over high heat. Add the olive oil, swirling to coat the pan. When the oil begins to shimmer, add the bison burgers and cook until browned on the first side, about 3 minutes; flip and cook for 3 minutes more for medium doneness. (Note: Bison cooks faster and is leaner than beef; cooking it to medium keeps it moist and tender.) Let rest for 4 to 5 minutes.
For the pan-fried jalapenos: Combine the cornmeal and the Parmesan in a shallow bowl. Add the buttermilk to a second bowl. Dredge the jalapeno slices in buttermilk and then dip them in the cornmeal mixture. Heat the oil in a saute pan over medium-high heat until shimmering. Carefully add the coated jalapeno slices and cook until brown on one side; flip and cook until brown on the other side. Drain on paper towels and sprinkle with the salt.
For the poblano yogurt sauce: Combine the yogurt, salt, lemon zest and juice, garlic and roasted poblano in a food processor. Puree until smooth.
To assemble: Split each bun and layer one-quarter of the lettuce, 2 pickles, a burger, some pan-fried jalapenos and potato chips on the bottom halves. Spread 1 tablespoon of the poblano yogurt sauce on the bun tops. Top with the lids and eat.
Recipe courtesy of Nikki Dinki and Bobby Deen