Place the bison liver in a glass bowl and cover with water. Add the lemon juice and stir gently. Cover and refrigerate for 4 hours or up to 12 hours.
Drain the liver and pat dry. Cut the liver and the bacon into 1 inch pieces and mix them together.
Grind the bacon and liver using a meat grinder or a food processor. The liver will get kind of squishy as you grind it. Mixing the liver with the bacon and grinding them together will reduce the amount of liver splashing.
Add the ground beef, oregano, basil, garlic powder, and onion powder to the ground bacon and liver. Using your hands, mix well and divide into eight equal patties. Flatten the patties down so they are about half an inch thick and sprinkle the salt over both sides of the patties.
Heat the bacon grease in a 10 inch cast iron skillet over medium heat until it is shimmering. Add three patties and cook without moving for 6-8 minutes or until well browned on the bottom and cooked nearly through around the edges.
Flip the patties and cook for 3-4 minutes or until well browned and cooked to your desired doneness. Remove the cooked patties to a platter and cook the remaining patties the same way.