I recently had a buffalo burger when I was back East visiting my family, and I thought to myself, why don’t I ever make these? When I returned to Napa I spotted some buffalo meat at Whole Foods and knew this was my chance! Not only is buffalo meat leaner and healthier than ground beef, but it has a slight gaminess to it that elevates any burger. I decided to spruce it up a bit with some fancier ingredients, and they turned out perfectly!
Buffalo Cheeseburgers (serves 8)
- 2 lbs ground buffalo meat
- 1/4 cup finely diced onion
- 2 large garlic cloves, minced
- 1 TB Worcestershire sauce
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried oregano
- 1 egg, whisked
- 8 slices of cave-aged Gruyere
- chopped roasted red peppers
- handful of raw spinach
In a large bowl, combine the first 8 ingredients, kneading together with wet hands. Using about 2/3 of a cup of meat, form a patty. Roll the meat around between your hands, then flatten and place on a parchment covered baking tray. Do this until the meat runs out, making 8 patties.
We used a charcoal grill to cook these bad boys, but you can use any grill. I prefer charcoal because it’s just more fun. Cook the patties for 4-5 minutes, then flip and cook for another 4 minutes (they should be served medium). Top with slices of Gruyere when you have about a minute left. Transfer to a platter and serve with soft buns, ketchup (I prefer Sir Kensingtons), Dijon mustard, roasted red peppers, and spinach. SO good! I will never go back to ground beef again.
I served these burgers with some delicious JAQK Cellars 2006 Soldiers of Fortune Syrah, which is drinking perfectly right now. I have several bottles to go through, so I see a lot more buffalo burgers in my future this summer!