Lean ground bison meat has a slightly sweet, beefy flavor that is ideal for a smoky tasting burger. If you can’t find bison, substitute 85% or 90% lean ground beef. Because ground bison is so lean, I add moisture and texture by mixing wild rice and smoky cheese with the meat. Use any leftover dressing on salad, cold meat loaf sandwiches, or other meat sandwiches.

Serves 4

BURGERS RECIPE

INGREDIENTS

• 1 pound ground bison (90% lean), home-ground or store-bought
• ½ cup cooked wild rice
• 1 teaspoon minced garlic
• 1 tablespoon sweet Hungarian paprika or Spanish paprika (pimentón de la Vera; see Sources)
• 1 cup grated smoked cheese, such as cheddar, Gouda, or mozzarella
• ½ teaspoon salt
• ¾ teaspoon freshly ground black pepper
• 1 tablespoon smoky barbecue sauce
• 2 teaspoons Dijon mustard
• 4 whole-grain hamburger buns, toasted
• Tomato slices
• Thinly sliced sweet onions
• Romaine or iceberg lettuce leaves
• Dill pickle slices

THOUSAND ISLAND BARBECUE DRESSING

• 1 cup mayonnaise
• ¼ cup chili sauce
• 2 tablespoons smoky barbecue sauce
• 1 tablespoon sweet pickle relish
• 1 teaspoon Worcestershire sauce

INSTRUCTIONS

1. Set up a charcoal or gas grill for medium-high heat.
2. Burgers: Using a fork, lightly toss the bison and rice with the minced garlic, paprika, grated smoked cheese, salt, black pepper, smoky barbecue sauce, and Dijon mustard in a medium bowl until well mixed; don’t overmix. Form the bison mixture into 4 patties, ¾ to 1 inch thick. Press your thumb into the center of each patty to create a depression.
3. Dressing: Combine all the ingredients in a small bowl and mix well. Set aside. (The dressing can be made ahead and stored, covered, in the refrigerator for up to 3 weeks.)
4. Lightly oil the grill rack. Grill the burgers for 3 to 4 minutes per side, or until medium-rare to medium; do not cook longer, or they will dry out.
5. To serve, generously slather barbecue dressing on each half of the toasted buns. Place a burger on each bottom half and top with a tomato slice, some onion slices, lettuce, and pickles. Assemble the burgers, cut in half, and serve immediately.

ALTERNATIVE CUTS

• Grass-fed ground beef, 90% lean ground beef, or ground goat.

COOK’S NOTES

• If you can find only 95% lean ground bison, you can increase the fat percentage and the smoky flavor by adding 3 to 4 ounces bacon, finely chopped, per pound of meat.
• If you want to cook the burgers beyond medium, it’s best to add the bacon to prevent the meat from drying out.