Step 1

Preheat grill to medium-high.

Step 2

Combine cornmeal, 1 teaspoon smoked paprika and 1/4 teaspoon each salt and pepper in a shallow dish. Dredge tomato slices in the cornmeal mixture. Heat oil on a griddle or in a large skillet over medium-high heat. Add the tomato slices and cook, flipping once, until golden, about 5 minutes.

Step 3

Meanwhile, mix bison, Worcestershire and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Divide the mixture into 8 portions and form each into a patty. Place 1 tablespoon pimiento cheese in the center of 4 patties. Place the remaining 4 patties on top and pinch the edges together to seal.

Step 4

Oil the grill rack by holding an oil-soaked paper towel with tongs. Grill the buns, cut-side down, until toasted, about 2 minutes. Grill the burgers, flipping once, until an instant-read thermometer inserted in the center registers 165°F, about 10 minutes.

Step 5

Meanwhile, mix mayonnaise, lemon juice and the remaining 3/4 teaspoon smoked paprika in a small bowl. Spread over the cut sides of the buns. Divide lettuce among the bun bottoms. Top with the patties, tomatoes and the bun tops.