When I think of Buffalo Burgers, I think of those huge animals that roamed the open prairie. Can you just imagine how big those burgers would be? The thing is, however, they are no bigger than the regular burgers we make every day. I have heard people say that the buffalo burgers have a hot, […]
When I think of Buffalo Burgers, I think of those huge animals that roamed the open prairie. Can you just imagine how big those burgers would be? The thing is, however, they are no bigger than the regular burgers we make every day. I have heard people say that the buffalo burgers have a hot, sweet taste, and are so tender they melt in your mouth. The spicy flavor, and the strong taste of the horseradish, changes its taste drastically from our usual hamburgers which we all love tremendously, to something they have never tried before. This may be your first taste of the buffalo burger, but once you try these out, it will definitely not be the last time you serve them to your family.
As with the Buffalo wings, there are as many variations to make this burger the hottest, and beyond, burger topping.
1 tablespoon vegetable or Canola oil
1 onion, chopped
1 egg, beaten
2 teaspoons (10mL) fresh, chopped thyme, rosemary, or oregano, (or about a teaspoon of the dried spice)
2 teaspoons (10mL) Dijon mustard
2 teaspoons (10mL) prepared horseradish
teaspoon each of salt and pepper, or to taste
8 oz (250 g) medium ground beef
8 oz (250 g) ground buffalo meat
4 Kaiser Rolls or hamburger buns
4 leaves lettuce
1 tomato, sliced
About half of a small red onion, sliced
In a frying pan, heat oil over a medium-heat; fry diced onion, stirring occasionally until softened, about five minutes.
Remove from heat, and let it cool
In a large bowl, beat egg. Stir in thyme, mustard, horseradish, and salt and pepper, to taste, and add it to the onion mix, beef and buffalo meat.
Shape into four half inch thick patties. (This can be done earlier than needed, and kept in the refrigerator for up to six hour) or you can form them into shaped patties and put them between two pieces of waxed paper, and stored in an airtight container in the freezer for up to a month before using.
Place patties on a greased grill over a medium-high heat; close the lid and cook, turning once until cooked through and no blood comes out when pressed down with a spatula, (around 10 to 12 minutes)
Cut rolls in half; and place them cut side down on the grill to toast until lightly browned
Place the burger on the bun and add the lettuce leaf, and tomato slices, mustard, relish, ketchup, and mayonnaise, onions (raw or cooked), cheese slices, (optional), and then place other half of bun on the top, and ENJOY
The spices added to this meat will bring out an altogether different flavor than our regular hamburgers have. The next time you pull out your barbeque, try this recipe out on your family. To throw them off the trail of the regular hamburger they are used to, prepare this dish while no one else is around, and surprise them with these tasty little morsels.
Some people have the idea that the hotter the better. I have watched people eat hamburgers, chicken burgers, chicken wings, etc, and the sweat just pours off of their faces, the sauce is so hot; but they just wipe away the sweat, and continue to eat. I don’t know how they can eat something that is soooo hot, I can’t.