Bison Burgers

This one I have to hand to Patrick-this pregnancy has practically turned me into a vegetarian and I hate handling meat let alone eating it. I found the recipe but that's about all my involvement. He LOVED them and surprisingly so did Maya (who is 2 1/2-she's a little adventurous when it comes to food, thankfully!).

1 egg
4 tsp Worcestershire Sauce
2 tsp dry mustard
2 tsp minced garlic
1/2 cup loosely packed, finely chopped, green onion (about 4 to 5 onions)
2 tbsp prepared horseradish
1 tsp sea salt
½ tsp black pepper, freshly ground
2 lb ground bison (approx 10% to 20% fat)
vegetable oil

These are the instructions he followed (for the most part):

In a medium sized bowl, lightly beat the egg. Blend in the Worcestershire sauce, dry mustard, sea salt, black pepper, garlic, green onion, and prepared horseradish.

Add ground bison. Mix by hand until meat and seasonings are evenly blended.

Shape meat into 6 patties. Place patties on a cookie sheet or serving tray. Loosely cover with plastic wrap and refrigerate for at least an hour.

Pre-heat the barbecue to medium-high.

Brush a little cooking oil on the top side of the burgers. Quickly grease the preheated grill with a rag or paper towel soaked with some cooking oil. Place the burgers on the pre-heated grill, top side down.

Except when the burgers are being flipped, the barbecue lid should be closed during cooking.

Grill burgers for 4 minutes on one side without disturbing.

Flip burgers over and cook the opposite side for another 3 minutes.

Flip again, cook over reduced or low heat for 6 to 7 minutes.

To finish, flip one more time and cook over low heat for a final 6 to 7 minutes for medium-well to well done burgers.