Buffalo Burgers (4 Versions)


 

Rita Y

TVWBB Emerald Member
See Dean Torges' previous post, Fancy Game Burgers, for some excellent tips on retaining moisture and cooking game burgers.

Here are 4 recipes that I gleaned from an Internet search. There's not much out there.

BUFFALO BURGERS WITH CHIPOTLE MAYONNNAISE

Makes 4 servings. Chipotle chile peppers are dried, smoked jalapenos used to season Mexican adobo sauces and other dishes. Here their piquancy highlights the richness of buffalo. Work the patties lightly to avoid a compressed, tough texture.
Don't even think about leaving out the chipotle mayonnaise and grilled onions. They're what elevate the sandwich to memorable.

Direct/Medium heat

1 teaspoon kosher salt (or more of Montreal Seasoning for Steak)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dry mustard
1/2 teaspoon chili powder

1 pound freshly ground buffalo meat

Chipotle Mayonnaise:
1/4 cup mayonnaise, regular or reduced-fat
1/2 teaspoon, or to taste, minced canned chipotle chile peppers in adobo sauce

1 yellow onion, cut into four 1/3-inch-thick slices
Extra-virgin olive oil

4 hamburger buns

1. MAKE SEASONING MIX. In a small bowl combine the seasoning ingredients.
MAKE BURGERS. Sprinkle the seasoning mix over the buffalo meat and gently distribute the spices throughout with your fingers.
GENTLY SHAPE the meat into 4 patties, each about 3/4 inch thick.

2. MAKE CHIPOTLE MAYONNAISE. In a small bowl, combine the mayonnaise and minced chiles in adobo sauce, to taste. Or, add 1 can chipotle chiles in adobo sauce to the bowl of a food processor and pulse until chiles are ground. Measure out the amount to taste and store the remainder in the refrigerator for other uses.

3. PREPARE GRILL for medium heat.
ONION SLICES. Lightly brush or spray the onion slices on both sides with the olive oil.
GRILL ONION SLICES over direct medium heat until tender and well marked, about 8 minutes, turning once halfway through grilling time.

4. GRILL THE BUFFALO PATTIES over direct medium heat until a thermometer, inserted from the side, reaches 160 degrees for medium, about 7-9 minutes, turning once halfway through grilling time.

5. SPREAD THE INSIDE of the hamburger buns with the chipotle mayonnaise.
PLACE THE BUFFALO PATTIES on the buns and top with the grilled onions.
SERVE IMMEDIATELY.

---“Weber's Big Book of Grilling by Jamie Purviance & Sandra S. McRae, (c) 2001, p. 218.

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BUFFALO BURGERS WITH GREEN CHILES

Makes 4 (1/2 pound) burgers. Buffalo will cook faster than beef because there is less fat. This is the same meat mixture as the Maverick Ranch Buffalo Burgers <http://www.maverickranch.com/tasty_recipes/recipe.cfm?recipeId=D07A97D4-802A-1497-041E6E606C583CEA The sauce is new with Famie's recipe.

Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 10 minutes

2 pounds ground buffalo meat
1 (8 ounce) can green chiles, drained and diced
1 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon salt, plus more, for seasoning
Freshly ground pepper

4 hamburger buns
1 red pepper, roasted, peeled, seeded, and julienned
Famie's Simple and Spicy BBQ Sauce, recipe follows


Preheat an outdoor grill or broiler.

In a large mixing bowl, mix the buffalo meat, chiles, cayenne, cumin, and salt until well blended. Refrigerate until ready to use.

Form the meat mixture into 4 large patties. Place the patties on the grill and cook until desired temperature. Season the burgers with salt and pepper to taste and place on hamburger buns. Top with roasted red peppers and Famie's Simple and Spicy BBQ Sauce.

Famie's Simple and Spicy BBQ Sauce (Makes 1 1/2 cups sauce.)

1 (4 ounce) can chipotles in adobo sauce, pureed
8 ounces your favorite smoky BBQ sauce

In a small bowl, blend the two ingredients together. Store in refrigerator.

--- Keith Famie's Adventures, Episode#: KF1A15; http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_18531,00.html

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DEVILED BUFFALO BURGERS

Makes 4 burger patties. Buffalo will cook faster than beef because there is less fat.

1 pound ground buffalo
1 tablespoon + 1 teaspoon ketchup
2 teaspoons hot pepper sauce
1 teaspoon Worcestershire sauce (optional)
1 teaspoon prepared mustard
1/4 teaspoon ground pepper

1. In a bowl, mix all ingredients, except sandwich rolls, together. Form into 5 patties and place on the unheated rack of a broiler pan (or in a preheated skillet on the range-top).

2. Broil 3 to 4 inches from the heat for 12 to 15 minutes until internal temperature reaches 160°F.

3. Serve patties in soft sandwich rolls.

Recipe by Nancy Snee, North Canton, Ohio; http://www.fns.usda.gov/fdd/facts/hhpfacts/FS-BuffaloGrdStewFrz.pdf
These recipes, presented to you by USDA, have not been tested or standardized.

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GRILLED BUFFALO BURGERS WITH PARMESAN CHEESE

Makes 8-10 servings.

2 pounds ground buffalo burger
1/2 cup onion, chopped fine
1/2 cup corn flake crumbs
1/2 cup Parmesan cheese (grated)
2 cloves garlic, chopped fine
1 tablespoon spicy brown mustard
1 tablespoon Worcestershire sauce
1/4 cup catsup or chili sauce
1 teaspoon salt
1/2 teaspoon pepper

Mix the ingredients until well blended. Shape into 8 or 10 patties.

Cook or grill over medium heat for 8 minutes per, turning once. Do NOT press the juices out with spatula when cooking.

Serve on toasted buns, white or brown.

--- Mary Bly, Custer, Wyoming; http://www.kotatv.com/recipes/default.asp?cat=21

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Rita - the recipes sound great. Thanks for posting them. I love buffalo/bison. I think it tastes better than beef and its better for you (low cholesterol).

One thing I've done with buffalo meat is add some fat to the mix - usually olive oil. It keeps the burgers from getting dry. The ground meat from the local provider is pretty lean. Typically I add 2 Tbs per pound. Obviously you have to adapt to the quality of meat you get.
 

 

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