In large bowl, mix together bison, egg, 1/2 shallot (finely diced), breadcrumbs, wheat germ, salt and pepper. Shape into 8 patties. Set aside.
In saucepan, bring beef broth and butter to a simmer over medium-high heat until reduced by half.
Meanwhile, heat 1 tsp (5 mL ) oil in non-stick skillet over medium-high heat. Fry nectarines and remaining shallots (thinly sliced) about 2 min. Season with salt and pepper to taste. Remove from skillet and keep warm.
Heat remaining oil in same skillet over medium-high heat. Fry bison patties about 4 min. per side, until internal temperature reaches 165° F (74° C), or to desired doneness. Place 2 bison patties on each of 4 serving plates. Spoon over beef glaze; top with pan-fried nectarines and shallots. Serve with mashed potatoes and green salad.
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