Rice ‘N Bison Burger


  • 1 1/2 lb. ground bison (grass fed if available)
  • 1 1/3 c. canned, cooked wild rice, drained
  • 1 egg, lightly beaten
  • 1 Teaspoon. kosher salt
  • 1 1/2 Teaspoon. freshly ground pepper
  • 2 T. worcestershire sauce
  • 1 1/2 Teaspoon. onion powder
  • 2 garlic cloves, grated
  • 1 T. smoked paprika
  • 3/4 Teaspoon. cumin
  • 6 slices Gouda
  • 6 potato rolls
  • Raspberry Chipotle Sauce
  • 1 c. good quality raspberry preserves
  • 1 1/2 Teaspoon. adobo from chipotle in adobo


  • Prepare gas grill to medium high heat.
  • 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.