Canola or other high heat tolerant oil to prepare the grill.
Raspberry Chipotle Sauce
1 c. good quality raspberry preserves
1 1/2 Teaspoon adobo sauce from chipotles in adobo
Preheat gas grill to medium high heat.
To large mixing bowl, add bison, drained rice, beaten egg, salt, pepper, worcestershire sauce, onion powder, grated garlic, paprika and cumin. Mix gently and form into 6 equal patties to fit the size of the bun.
Combine raspberry preserves and adobo sauce in a separate bowl and set aside.
Dip several paper towels into canola or other oil and grasp with tongs to coat grill grates.
Place patties on prepared grill and close lid. Allow to cook 3-4 minutes each side. After flipping once, top each patty with a slice of gouda. Place sliced buns, cut side down, onto grill to toast. Close lid once again.
Remove buns and patties from grill and spread a generous layer of the raspberry chipotle sauce on the bottom bun. Place patty on top and replace the top of the bun, Serve.