Smoky Bison Burger Recipe

By BobD

Ingredients

• 1 1 1 pound  ground bison  (buffalo; see Shopping Tip)
• 1/2 1/2 1/2 cup  cooked wild rice (see Kitchen Tip)
• 1/2 1/2 1/2 cup  shredded smoked cheese, such as Cheddar, gouda or mozzarella
• 2 2 2 tablespoons  smoky barbecue sauce, divided
• 1 1 1 tablespoon   paprika, preferably sweet Hungarian
• 2 2 2 teaspoons   Dijon mustard
• 1 1 1 teaspoon   minced garlic
• 3/4 3/4 3/4 teaspoon  freshly ground pepper
• 1/4 1/4 1/4 teaspoon   salt
• 1/4 1/4 1/4 cup  reduced-fat mayonnaise
• 1 1 1 tablespoon   sweet pepper relish or pickle relish
• 2 2 2 teaspoons   prepared horseradish
• 4 4 4   whole-wheat hamburger buns, toasted
• 4 4 4 slices   tomato
• 4 4 4 thin slices   sweet onion, such as Vidalia

Details

Adapted from cooking.com

Preparation

Step 1

Shopping Tip: The fat content of ground bison (buffalo) is not always labeled and varies depending on the producer. We used Great Range Brand, found in major supermarkets across the country—it has 4 grams of saturated fat per serving. You can substitute 90%-lean ground beef.

Kitchen Tip: Be sure to plan ahead for cooking the wild rice—it takes 40 to 50 minutes. To cut down on cooking time, look for "quick" wild rice—a whole-grain rice that cooks in less than 30 minutes—or "instant" wild rice that's done in 10 minutes or less.


Place meat, rice, cheese, 1 tablespoon barbecue sauce, paprika, mustard, garlic, pepper and salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, 1/2 to 3/4 inch thick.


Combine the remaining 1 tablespoon barbecue sauce, mayonnaise, relish and horseradish in a small bowl.


Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 155 degrees F, 5 to 6 minutes per side.


Assemble the burgers on toasted buns with the barbecue mayonnaise sauce, tomato and onion.