Buffalo Burgers

Lower in fat than beef and rich in Omega-3s, minerals and essential vitamins, grass-fed bison meat makes a great healthier burger. Enjoy at your next BBQ!

Makes 4 burgers

1 pound ground grass-fed bison meat (can sub local grass-fed beef)
1/2 cup cooked wild rice
1/2 cup shredded cheese, such as cheddar, Gouda or mozzarella
2 tablespoons your favourite smoky BBQ 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 organic mayonnaise or alternative like Vegenaise
1 tablespoon sweet pepper relish, or pickle relish
2 teaspoons prepared horseradish
4 whole-wheat or gluten-free hamburger buns, toasted
4 slices tomato
4 thin slices sweet onion, such as Vidalia 

Preheat grill to medium. Place 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 to 3/4 inch thick. Combine the remaining 1 tablespoon barbecue sauce, mayonnaise, relish and horseradish in a small bowl. Oil the grill rack (use cooking spray on a paper towel, then use tongs to lightly oil the grill). Grill the burgers until an instant-read thermometer inserted in the center registers 155°F, 5 to 6 minutes per side. Assemble the burgers on buns with the barbecue mayonnaise sauce, tomato and onion.