Minnesota Delights: Grilling in the Winter!

I’m missing the warmth of the summers of Minnesota. So we decided to bust out the grill. Please enjoy this Minnesota State Fair’s special burger.

Bison Burgers with Maple Mustard Sauce


Makes 4-6 burgers

1 pound Bison (ground)
1/2 cup 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.

Burgers freeze well.

Substitutions: 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.

Substitutions: 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.

Drizzle over burgers.

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