The Rice ‘N Bison Burger


  • 1 1/2 lb. ground bison (grass fed if available)
  • 1 1/3 c. canned cooked wild rice, drained well
  • 1 egg, beaten
  • 1 Teaspoon. kosher salt
  • 1 1/2 Teaspoon. fresh ground pepper
  • 2 T. worcestershire sauce
  • 1 1/2 Teaspoon. onion powder
  • 2 garlic cloves, grated
  • 1 T. sweet smoked paprika
  • 3/4 Teaspoon. cumin
  • 6 slices gouda cheese
  • Canola or other high heat tolerant oil to prepare the grill.
  • paper towels
  • 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.