Dakota Bison Burgers with Roasted Blue Hominy Dressing

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Roasted Blue Hominy Dressing:
1 cup hominy, drained, rinsed
1 tsp. Colavita Olive Oil
1/3 cup dried cranberries
1/2 cup sour cream
4 oz. crumbled blue cheese
1 tsp. lemon pepper
1/3 cup sour cream
3 Tbsp. prepared horseradish
1 Tbsp. Grey Poupon Dijon Mustard
1 1/2 tsp. salt
1 tsp. coarse ground black pepper
2 lbs. ground buffalo, with at least 15% fat vegetable
oil for brushing rack
6 slices purchased cooked bacon, cut crosswise in half
6 sandwich rolls, split
6 thin slices red onion
6 thin slices tomato
6 red lettuce leaves



Prepare a gas grill to medium high heat. Put hominy into small heavy pan or disposable aluminum pan. Sprinkle with olive oil. Place on grill, covering and cooking 3 to 5 minutes to lightly spot-toast. Remove from heat. When cooled, combine with cranberries. Coarsely chop manually or with small food processor. Place into small bowl, mixing with 1/2 cup sour cream, blue cheese, and lemon pepper. Set aside. In medium bowl combine 1/3 cup sour cream, horseradish, mustard, salt and pepper. Add buffalo; mix well. Shape into 6 patties. Brush grill rack with vegetable oil. Place patties on rack. Cover and cook 5 to 7 minutes per side, or to desired doneness. During last few minutes of cooking place 2 pieces of bacon atop each patty, and place rolls, cut side down, on the outer edges of rack to toast lightly. Spread Roasted Hominy Dressing on toasted sides of rolls. Place patties on bottom halves. Layer with onion, tomatoes, and lettuce. Close with roll tops. 6 servings.