To large mixing bowl, add ground bison, rice, beaten egg, salt, pepper, worcestershire, onion powder, garlic, paprika, and cumin. Mix gently with hands until just combined.
In separate bowl, combine raspberry preserves and adobo. Set aside.
Prepare grill by soaking paper towels in oil and coat grill grates, using tongs.
Place patties on the grill and close the lid. Cook for 3-4 minutes. Turn patties over and top each with a slice of Gouda. Place buns, cut side down onto grill to toast lightly. Close lid and allow patties to cook and additional 3-4 minutes until medium rare.
Remove patties and buns from grill. Spread a generous layer of the raspberry chipotle jam on the bottom of the bun. Place a patty on top of the jam and top with second half of bun. Serve.