State Fair Bison Burgers with Maple Mustard Sauce

by Heather Hartman

Makes 4-6 burgers

  • 1-pound Wild Idea Bison (ground)
  • 1/2 cup Northern Lakes wild rice, cooked (hand harvested)
  • 2 tsp. Dijon mustard
  • 1 Tbsp. shallot, minced
  • 1/2 tsp. salt
  • 2 Tbsp. olive oil

Preheat grill to medium.

Place all ingredients in a large bowl. Gently combine without over mixing, until evenly incorporated. Form into 4-6 equal patties. 

Grill 5-6 minutes per side.

Note: Plan ahead for cooking the wild rice. Hand harvested wild rice will take about 15-20 minutes to cook.  Extra cooked wild rice can be frozen up to 1 month


You can also use cooked quinoa in place of wild rice.

Meatballs can also be made with this recipe.

Freezes well.

Maple Mustard Sauce

Makes 2/3 cups

  • 1/2 cup Dijon mustard
  • 4 Tbsp. maple syrup
  • 2 Tbsp olive oil

Whisk well to combine. Will keep in fridge for 2 weeks.


You could also add 1/4 c. vegetable oil, and splash of apple or orange juice to make a glaze for lean fish or chicken.