Bison burgers with smoked cheese added is quite different from your usual bison burger
The cheese and and cooked rice are mixed in with the meat.
Rice adds a little bulk to the bison meat adding to the number of burgers and stretching your saving dollar, while at the same time retaining the goodness and healthful benefits that this clean and lean meat provides. The cheese adds a smoky flavor and moisture inside the burger.
- 454 g (1 lb) bison meat
- 1/2 cup cooked wild rice
- 1/2 cup shredded smoked cheese or Cheddar, Gouda or mozzarella
- 2 tablespoons smoky barbecue sauce, divided
- 1 tablespoon paprika, preferably sweet Hungarian
- 2 teaspoons Dijon mustard
- 1 teaspoon minced garlic
- 3/4 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 1/4 cup low-fat mayonnaise
- 1 tablespoon sweet pepper relish, or pickle relish
- 2 teaspoons prepared horseradish
- 4 whole-wheat hamburger buns, toasted
- 4 slices tomato
- 4 thin slices onion
- Preheat BBQ to medium.
- Place meat, rice, cheese, 1 tablespoon barbecue sauce, paprika, mustard, garlic, pepper and salt in a large bowl. Gently combine, without over mixing, 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. Grill the burgers until an instant-read thermometer inserted in the center registers 155°F, 5 to 6 minutes per side.
- Assemble the burgers on buns with the barbecue mayonnaise sauce, tomato and onion.