Buffalo Burgers with Fresh Garden Herbs and Huntsman Cheese Recipe

Buffalo Burgers with Fresh Garden Herbs and Huntsman Cheese Recipe
Staff Writer
Buffalo Burgers
Dan Mills

Buffalo Burgers

“The original campfire burger had to be made from buffalo meat,” says Rick Rohr of Darien, Conn., who was an Alternative Burger finalist in Sutter Home Winery’s Build a Better Burger contest in 2007. Noting that buffalo is now “gaining popularity, with its associated health benefits, and more readily available,” Rick found it “only natural to develop an alternative burger using buffalo. With buffalo being a bit lean, I added some beef into the mix. Since I used two of the best ground meats, I thought I would team them with two favorite cheeses by using the classic Huntsman cheese. A savory blend of herbs rounds out the burger.”

Adapted from “Burger Parties: Recipes from Sutter Home Winery’s Build a Better Burger Contest” by James McNair and Jeffrey Starr.

Ingredients

For the mayonnaise:

  • ¾ cup mayonnaise
  • ¼ cup sour cream
  • ½ cup minced fresh flat-leaf parsley
  • 1/3 cup chopped fresh chives
  • 2 teaspoons chopped fresh tarragon
  • 2 teaspoons minced garlic
  • 2 teaspoons chopped anchovy fillets

For the patties:

  • 1 ½ pounds ground buffalo (bison)
  • ½ pound ground beef chuck
  • ¼ cup thick-and-creamy-style horseradish
  • ½ cup grated red onion
  • 1 ½ teaspoons salt
  • 12 ounces Huntsman cheese (Stilton layered with double Gloucester), cut into 6 equal slices
  • 6 cracked-wheat hamburger buns, split
  • 6 tablespoons honey mustard
  • 4 cups coarsely chopped European-style salad mix (mesclun)

Directions

For the mayonnaise:

Combine all the ingredients in a food processor and pulse about 10 times to blend. Transfer to a small bowl, cover, and refrigerate until assembling the burgers.

For the patties:

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.

Combine the buffalo, beef, horseradish, onion, and salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Form the mixture into 6 equal patties to fit the buns.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, about 5 minutes on each side for medium. During the last few minutes of cooking, place the cheese slices on the patties to melt, and place the buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, spread the mustard over the bun bottoms and the mayonnaise over the bun tops. On each bun bottom, place the salad mix and a patty. Add the bun tops and serve.

Burger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Burger Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.