This Buffalo Burger recipe is adapted from one of Ted Reader’s (www.tedreader.com). In honour of this month’s theme we made the burgers out of ground buffalo instead of beef. A few of us have tried this recipe and it is YUH-MEE. If it was a lily, it would be well and truly gilded (not gelded – gilded – look it up). Because of the cheese stuffed into the middle of the burgers they end up BIG. So, skip lunch and be prepared for a belly buster. Pictures and food-styling below expertly provided by our own Kerry Johnson.
Ingredients:
- 2 lb. ground BUFFALO
- 4 cloves chopped garlic
- 1 medium onion, chopped
- 1 dash of hot sauce
- 1 tbsp whole grain mustard
- 1/2 cup breadcrumbs
- 1/2 cup Parmesan
- salt,pepper and bbq seasoning
- 4 thick slices of BUFFALO-mozzarella (“buffalo” mozzarella – get it? – - buffalo?)
- 1 cup caramelized onions
- 8 slices bacon
- 1 small red or green pepper, thinly sliced
- 4 slices pepper jack cheese, grated
- 4 Crusty Italian Buns
- olive oil
- balsamic vinegar
Put the ground buffalo in a bowl. Remember last month’s tip: cold meat and cold hands helps the burger patties stay together.
Combine the buffalo, garlic, onion, mustard, breadcrumbs and parmesan. Adjust taste with salt, pepper and barbecue seasoning.
Slice the buffalo mozzarella.
Admire the sliced buffalo mozzarella.
Place one-four ounce burger patty on a flat surface and place mozzarella cheese in the center.
Place another burger patty on top and crimp the edges to form one stuffed burger.
Repeat with remaining burgers. Cover and refrigerate for 1 hour.
Cook your bacon.
Grill the burgers over medium heat for 6 to 8 minutes per side, until fully cooked. Just imagine that cheese melting in the middle…
Arrange your condiments with precision – good work Kerry!
When the burgers are just about finished cooking…
top each burger with the bacon, peppers…
… onions and jack cheese.
Drizzle the Italian Crusty Buns with olive oil and balsamic vinegar and lightly toast on the grill.
Place the burgers on the buns and serve with all your favourite condiments. (I really feel sorry for you if you’re reading this email at work at about 4:30 pm – you’re probably chewing the heel off of your shoe right.) For other delicious, non-pemmican Bison recipes see www.canadianbison.ca