I lay the bacon out on the pan and set the moose patties on it. The fat from the bacon adds some flavor to the edge but doesn't cover the moose flavor itself. If you're gonna eat moose you want to taste moose, not other things.
I fry on high until I get some color on this side, then reduce the heat to cook. Takes 4-5 minutes at medium-low heat. Don't press -- you want to keep the liquid in the burger. yes, it's satisfying to press a burger, nice hiss... but don't do it. Once done I flip the burgers but leave the bacon between the pan and the burger. This bacon is a little bit lean for this application. A fattier bacon would have worked better.
When it's all done I put a slice of cheese on and cover the pan to allow the cheese to melt onto the patty. Yum!
I used dinner rolls for a bun, toasting them on a cast-iron frypan after lighting coating them with olive oil. The crispy bun makes it extra tasty. Mayonnaise, ketchup, mustard and salad greens complete the burger.