Bison Burgers go over big

To my knowledge, I’d never eaten bison (buffalo) before until yesterday, July 5, 2012.
   It was a good day in my life, because it turns out bison is delicious.
   We made Bison Burgers with Thousand Island Barbecue Dressing (click for the recipe) from Fine Cooking magazine and gobbled them up with vigor.
   The bison was tender, with an almost sweet taste.
   Aiding the burger’s yumminess was a fantastic sauce that, like the recipe’s title implies, is a mix of Thousand Island salad dressing (mayo and relish) and barbecue sauce.
   I recommend these burgers for a casual backyard barbecue. They’re a nice new twist on a plain old burger. The concept is familiar enough that people will try it, but will be happy and surprised by the great texture and sauce.
   As the recipe introduction says, be careful not to overcook the bison burgers, as they dry out quickly.
   They were very easy to make.
   The sauce is made by combining mayonnaise, chili sauce (we used sweet chili sauce), smoky barbecue sauce, relish and Worcestershire sauce.
   The burgers are made by mixing ground bison (available at many supermarkets and specialty foods stores), smoky barbecue sauce, salt and pepper.
   The patties are grilled until done. My husband used a hamburger-grilling contraption for easy flipping, and grilled the burgers over a charcoal fire.
   To serve, hamburger buns are toasted on the grill and the dressing is spread on the top and bottom half of each bun. On the bottom half of each bun are placed a piece of lettuce, a slice of tomato, the burger, and finally the top half of the bun.

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