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.
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.