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.

Makes 4 servings

ACTIVE TIME: 40 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

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

1. Preheat grill to medium.
2. 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.
3. Combine the remaining 1 tablespoon barbecue sauce, mayonnaise, relish and horseradish in a small bowl.
4. Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 155°F, 5 to 6 minutes per side.
5. Assemble the burgers on toasted buns with the barbecue mayonnaise sauce, tomato and onion.

NUTRITION INFORMATION: Per serving: 444 calories; 20 g fat (8 g sat, 2 g mono); 65 mg cholesterol; 36 g carbohydrate; 29 g protein; 5 g fiber; 721 mg sodium; 301 mg potassium.
Nutrition bonus: Vitamin A (25% daily value), Iron (20% dv), Calcium (15% dv).
2 Carbohydrate Servings
Exchanges: 2 starch, 3 1/2 lean meat, 1 fat

TIP: 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.

MAKE AHEAD TIP: Cover and refrigerate the barbecue mayonnaise (Step 3) for up to 5 days.

The flavor of these burgers is EXCELLENT!! They would win a burger contest, hands down. The only problem is, they totally fall apart on the grill. Next time, I'll have to add some bread crumbs or something. Any other tips?

Eden

Made this for dinner tonight along with Roasted Vegetables and the Wild Rice that was left from recipe. Made the mayonaise with the sweeter salad dressing because we generally used MW instead of mayonaise but I think it was too sweet. Tomorrow I will make up the mixture using mayonaise and try it. But we really enjoyed it and will definitely make again.

Nieci528, Centerville, OH

We loved these! Made the mayonaise with MW instead of regualar mayo like it called for because that's what we usually prefer on our burgers but it was too sweet. Next time I'll make it as the directions call for. They can fall apart easy but only turn them once. Don't touch and be gentle :) I also used a special "mesh" cover to lay on the grill that you use for vege's and fish. Try that so you won't loose anything and it should work for you. Will definitely make again and again!

Karen, Centerville, OH

People need to be aware that, by law, the sellers of Bison can put a certain percent of any other meat that they want to, into it. You should check with your meat-man or grocer if you are concerned with that. I would not want lamb in mine. Anything else is ok. I think the percentage ranges between different states laws. If you are paying a premium price for bison, you should get bison.

Wilma Smith, Darby, MT

These were the best burgers ever! I will only use this from now on!

Niki, Irvine, CA

I thought these were okay, nothing too special. Made the recipe as called for, with smoked gouda. I like the concept just wasn't overwhelmed by the flavor and it was a bit too heavy/rich for my taste. I cooked the burgers in a pan so the falling apart issue wasn't too bad - not that they crumbled or anything, just didn't hold together perfectly.

Katherine, Denver, CO

Incredibly flavorful, can't believe how much of a difference the wild rice brought to this burger. Can't wait to have again soon.

Linda, Hanover Park, IL