Smoky Bison Burger

  • Active Time 40m
  • Total Time 40m

4 servings

Smoky flavors are an ideal match for sweet, beefy bison (buffalo)—here smoked cheese seasons the meat, adding moisture and smoky flavor from the inside.

Make Ahead Tip: Cover and refrigerate the barbecue mayonnaise (Step 3) for up to 5 days.


  • 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
  • 1 teaspoon minced garlic
  • 3/4 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 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 slices tomato
  • 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 40-50 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.


Preheat the grill to medium.

Place the meat, rice, cheese, 1 tablespoon barbecue sauce, paprika, mustard, garlic, pepper and salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, 1/2 - 3/4 inch thick.

Combine the remaining 1 tablespoon barbecue sauce, mayonnaise, relish and horseradish in a small bowl.

Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 155 degrees F, 5-6 minutes per side.

Assemble the burgers on toasted buns with the barbecue mayonnaise sauce, tomato and onion.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9445

nutrition information per serving

444 calories; 20g total fat; 8g total saturated fat; 65mg cholesterol; 721mg sodium; 36g carbohydrates; 5g fiber; 29g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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