• 1/2 lb. fresh mushrooms, sliced
• 2 scallions, chopped
• 1-1/2 tsp. fresh dill, chopped
• 1 Tbs. lemon juice
• 1/4 cup sour cream, room temperature
• 1-1/2 cups fresh breadcrumbs
• 1 egg
• 1/4 cup milk
• 1 Tbs. fresh dill, chopped
• 1 lb. ground bison
• 1 small onion, minced
• 1/3 cup iced water
• 1 Tbs. unsalted butter
• 1 Tbs. vegetable oil

Cook mushrooms 1 minute in a medium saucepan of lightly salted boiling water. Drain well. Combine warm mushrooms with next 4 ingredients in a medium bowl. Season with salt and pepper to taste and set aside. Combine 1/2 cup breadcrumbs and next 3 ingredients in a medium bowl. Season with salt and pepper to taste. Stir together with a fork until mixed. Add ground bison, onion, and ice water. Mix with hands until well blended. Divide into 4 patties about 1 inch thick. Place remaining breadcrumbs on a plate. Coat patties with breadcrumbs, pressing crumbs gently to adhere. Melt butter in oil in a heavy nonstick skillet over medium high heat. Sauté patties 3-4 minutes per side for rare to medium rare meat, or longer if desired, adjusting heat if necessary to avoid burning crumbs. Transfer patties to paper towels to drain briefly before serving with mushroom sauce.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 463, fat 29.2g, 57% calories from fat, cholesterol 158mg, protein 32.8g, carbohydrates 17.2g, fiber 2.6g, sugar 4.6g, sodium 202mg, diet points 11.7.

Dietary Exchanges: Milk: 0.1, Vegetable: 1.3, Fruit: 0.0, Bread: 0.6, Lean meat: 4.2, Fat: 2.0, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wine is: Pinot Noir.