Ok so - I love these because: (1) these burgers are doubly buffalo - meaning made with bison and also flavored with buffalo-wing-style sauce; (2) they are half bison (buffalo meat), half lean beef; and (3) Beefalo is just so much fun to say!
Sometimes people are afraid to try bison because for some reason it has a bad rap of being "gamey." Trust me, it's not. (I personally love game but this comes nowhere near it). To assuage your fears though (as I had to do with my own family), I've combined it with 90-93% lean beef (or turkey does well here too) - baby steps, right?
I keep the breadcrumbs out (no wheat here) but use oats instead (be careful - some people with gluten sensitivities still have issues with oats, so know your audience). A good tip I picked up somewhere also is to add chopped up jarred roasted red peppers to these, or any burgers made with lean meat - to keep them from drying out.
Serves: 8
Ingredients:
1 lb ground Bison meat
1 lb ground lean beef (90% or 93% lean) or lean ground turkey
2 eggs
1/2 cup uncooked oats
1/2 red onion, finely diced
1-2 cloves garlic, minced
1-2 jarred roasted red peppers, chopped
A good amount (15-20 shakes) of Buffalo sauce (I like Franks red hot here, but use your favorite)
2 tbsp seasoning (I like Spicy Montreal Steak, but you can use regular hamburger seasoning, chipotle seasoning, buffalo seasoning, chipotle seasoning, whatever you got that sounds like it would go with buffalo or tex mex works here)
Salt and pepper to taste
Directions:
Mix all ingredients together in a bowl. (I'm a firm believer in using your hands, but then again I love steak tartare, so this doesn't bother me in the least) Divide into 4 equal sections in the bowl with your hands (or spoon), and then divide each of those in half, making 8 total sections. Scoop out and form into patties. Grill on bbq or preheated stovetop grill pan over medium-high heat for approximately 5 minutes on each side or until desired level of doneness - (obviously if you're using turkey make sure they're cooked through!) They will look wet when you put them on and that's ok, just let them be and don't try to flip them until you've waited 5 minutes or I guarantee you'll have a mess :)
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| My trusty grill pan - I couldn't make it through winter without it! |
Enjoy! I like to serve these in lettuce wraps (Bibb lettuce works well) with extra buffalo sauce on the side. My girlfriend, lover of dairy, must have them with blue cheese - so I get her the blue cheese yogurt dressing (Marie's has a good one). #cantwineverybattle
***Here's another tip: no matter how much you may be tempted, do not, I repeat DO NOT press the burgers down in the pan with your spatula. (You know who you are). It releases all the juices into the pan and then you will have dry burgers. They're just as pretty when they're plump - and they're SUPPOSED to look homemade - just do what I do and call it "rustic" and no one will know you didn't intend for anything to look messy ;)
Happy and healthy cooking to you!!
Nutritional Analysis (provided via MyFitnessPal) - Per Serving:
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