Pan broiling ground beef/bison; it never fully cooks!

[Steve Kroll]

I have some 1/2" thick frozen bison patties. What is the best approach if I want to grill them on a natural gas grill? Frozen or not? Seasoning?

Not frozen. Once they're thawed, just treat them as you would fresh hamburger patties. And yes, you will want to season them.

 

[salt and pepper]

I've been trying my best to cook beef/bison on my skillet over a stove-top, but the meat never seems to entirely cook. I'm afraid that if I don't learn how to cook these meats properly, I'll end up with e-coli one of these days. Here's what I'm doing:

1) Put 1 lb of ground beef/bison on skillet
2) Turn stovetop to medium heat
3) Try my best to make the meat as cooked as possible

I always end up with pink spots in the middle of the meat. Is there anything I can do to cook these meats better? (also, I just bought ground turkey and plan on using the same cooking method)

I'm new to cooking, so don't judge ... lol.

Iv'e been eating wild game all my life, including bison. I like it rear to med rear. Don't worry about color, just cook it to 140 degrees or more.
Most wild game should be cooked rear to med or it gets too dry because of the lack of fat. Cook it as you would a rib eye or T-bone.
I have made it in sushi just by searing it for 2 minutes per side and marinating it Saki and soy sauce for 30 minutes. It's raw, with no ill effects.