| 1 pound ground bison (buffalo; see Shopping Tip) |
| 1/2 cup cooked wild rice (see Kitchen Tip) |
| 1/2 cup shredded smoked cheese, such as Cheddar, gouda or mozzarella |
| 2 tablespoons smoky barbecue sauce, divided |
| 1 tablespoon paprika, preferably sweet Hungarian |
| 2 teaspoons Dijon mustard |
| 3/4 teaspoon freshly ground pepper |
| 1/4 cup reduced-fat mayonnaise |
| 1 tablespoon sweet pepper relish or pickle relish |
| 2 teaspoons prepared horseradish |
| 4 whole-wheat hamburger buns, toasted |
| 4 thin slices sweet onion, such as Vidalia |
Shopping Tip: The fat content of ground bison (buffalo) is not always labeled and varies depending on the producer. We used Great Range Brand, found in major supermarkets across the country—it has 4 grams of saturated fat per serving. You can substitute 90%-lean ground beef.
Kitchen Tip: Be sure to plan ahead for cooking the wild rice—it takes 40 to 50 minutes. To cut down on cooking time, look for "quick" wild rice—a whole-grain rice that cooks in less than 30 minutes—or "instant" wild rice that's done in 10 minutes or less.
Tip: To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill). When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray. |
