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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Buffalo tastes rich but is very lean - adding medium ground beef to it keeps these burgers juicy. We're fortunate to live near a buffalo ranch but if you don't & can't find it at the supermarket, a butcher may be able to order it for you - or you can substitute with all beef. This recipe comes from the Rebel House restaurant in Toronto which is known around town for its excellent buffalo burger. Ingredients:
1 tablespoon vegetable oil |
1 onion, diced |
1 egg |
2 teaspoons chopped fresh thyme or 2 teaspoons rosemary or 2 teaspoons oregano (or 1/2 tsp/2 ml dried) |
2 teaspoons dijon mustard |
2 teaspoons prepared horseradish |
1/2 teaspoon salt |
1/2 teaspoon pepper |
8 ounces medium ground beef |
8 ounces ground buffalo meat |
4 kaiser rolls or 4 hamburger buns |
4 leaves lettuce |
1 tomato, sliced |
1/2 small red onion, thinly sliced |
Directions:
1. In skillet, heat oil over medium heat; fry diced onion, stirring occasionally, until softened, about 5 minutes.
2. Let cool.
3. In large bowl, beat egg.
4. Stir in thyme, mustard, horseradish, salt and pepper; mix in onion, beef and buffalo.
5. Shape into four 1/2-inch (1 cm) thick patties.
6. (Make-ahead: Cover and refrigerate for up to 6 hours. Or layer between waxed paper in airtight container and freeze for up to 1 month; thaw in refrigerator.) Place patties on greased grill over medium-high heat; close lid and cook, turning once, until no longer pink inside, about 10 minutes.
7. Cut rolls in half; place, cut sides down, on grill and toast until golden, 1 to 2 minutes.
8. Layer burgers, lettuce, tomato then onion on bottoms; sandwich with tops.
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