Buffaloorbeefburger Recipes

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BUFFALO BURGERS



Buffalo Burgers image

Buffalo is so delicious! I was surprised to see few recipes using it on this site. These burgers are great grilled. Remember, buffalo does not need to be cooked as long as hamburger, you do not want to overcook.

Provided by LizzieP

Categories     Wild Game

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb ground buffalo meat
1/4 red onion, finely chopped
1 -2 garlic clove, finely chopped
2 tablespoons Worcestershire sauce
1 pinch kosher salt
1 pinch fresh ground pepper

Steps:

  • Combine all ingredients in a bowl, be sure not to over handle! Form into patties and fry or grill.
  • Serve as any other burger.

Nutrition Facts : Calories 123, Fat 1.6, SaturatedFat 0.5, Cholesterol 52.3, Sodium 180.2, Carbohydrate 2.6, Fiber 0.1, Sugar 1.1, Protein 23.3

BUFFALO BEEF BURGERS



Buffalo Beef Burgers image

Ever-popular Buffalo wings inspired the flavors of this tangy, amped-up burger. The zippy mayonnaise topping gives the sandwiches their kick. -Michael Cohen, Los Angeles, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

2 tablespoons butter, softened
2 tablespoons brown sugar
3/4 cup mayonnaise
1/4 cup Louisiana-style hot sauce
2 pounds ground beef
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
6 kaiser rolls, split
1 celery rib, finely chopped
6 tablespoons crumbled blue cheese

Steps:

  • In a small bowl, beat butter and brown sugar until light and fluffy. Add mayonnaise and hot sauce; beat until smooth. Set aside., Crumble beef into a large bowl; sprinkle with salt and pepper and mix well. Shape into 6 patties., Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. , Place on rolls. Top each with 2 tablespoons Buffalo mayonnaise and 1 tablespoon each of celery and cheese.

Nutrition Facts : Calories 769 calories, Fat 51g fat (15g saturated fat), Cholesterol 141mg cholesterol, Sodium 1109mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 1g fiber), Protein 40g protein.

BUFFALO (OR BEEF) BURGER



Buffalo (or Beef) Burger image

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.

Provided by CountryLady

Categories     Wild Game

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil
1 onion, diced
1 egg
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 tomatoes, sliced
1/2 small red onion, thinly sliced

Steps:

  • In skillet, heat oil over medium heat; fry diced onion, stirring occasionally, until softened, about 5 minutes.
  • Let cool.
  • In large bowl, beat egg.
  • Stir in thyme, mustard, horseradish, salt and pepper; mix in onion, beef and buffalo.
  • Shape into four 1/2-inch (1 cm) thick patties.
  • (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.
  • Cut rolls in half; place, cut sides down, on grill and toast until golden, 1 to 2 minutes.
  • Layer burgers, lettuce, tomato then onion on bottoms; sandwich with tops.

Nutrition Facts : Calories 417.4, Fat 16.5, SaturatedFat 4.8, Cholesterol 117, Sodium 725.2, Carbohydrate 35.9, Fiber 2.5, Sugar 3.8, Protein 30

BORN IN BERKELEY BURGERS (WINNING BEEF BURGER)



Born in Berkeley Burgers (winning Beef Burger) image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 6 burgers

Number Of Ingredients 20

2 pounds ground chuck
3/4 cup packed fresh basil leaves, chopped
3/4 cup drained and chopped sun dried tomatoes, packed in oil
1/2 grated onion
3 garlic cloves, minced or pressed
1 1/2 teaspoons salt
3 medium-sized lemons, preferably Meyer lemons
4 medium-sized fennel bulbs, tops removed, sliced into rings
2 tablespoons extra-virgin olive oil (recommended: Colavita)
1/4 teaspoon salt
12 slices thick-cut black pepper bacon or regular thick-cut bacon
1/2 cup chopped walnuts
4 teaspoons balsamic vinegar
4 tablespoons extra-virgin olive oil (recommended: Colavita)
Salt
6 fresh figs, stemmed and sliced lengthwise
3 cups pre-washed bagged baby arugula, roughly torn
2 to 3 tablespoons vegetable oil, for brushing on the grill rack
3/4 pound aged Teleme cheese (semi-soft cheese made in northern California), sliced thinly (Camembert or Brie may be substituted)
6 good-quality hamburger buns, split

Steps:

  • Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
  • For the patties:
  • Combine the chuck, basil, sun-dried tomatoes, onion, garlic, and salt in a large bowl, handling as little as possible. Shape into 6 patties to fit the bun size. Loosely cover with plastic wrap and set aside.
  • For the fennel:
  • Grate 2 teaspoons zest from the lemons. Juice the lemons to yield 2 tablespoons juice. Put the fennel rings in a medium-sized bowl and toss with the lemon juice, oil, and salt. Put the fennel in a grill basket and grill, shaking the basket occasionally, until soft, 10 to 12 minutes. Transfer the fennel to a sheet of foil, sprinkle with the lemon zest, and wrap to keep warm.
  • Heat a large, heavy nonstick fire-proof skillet on the grill. Add the bacon and cook until crisp. Transfer to paper towels to drain. Wrap in foil to keep warm.
  • For the topping:
  • Drain off the bacon fat from the skillet, wipe out the skillet with paper towels, and set the skillet back on the grill. Add the walnuts to the skillet and toast until golden and fragrant; set aside.
  • Whisk the vinegar with the oil in a small bowl and season with salt, to taste. Combine the figs, arugula, and toasted walnuts in a medium bowl. Toss with just enough dressing to coat.
  • When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the cheese slices on the patties during the last 3 minutes of grilling. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
  • To assemble the burgers, place equal portions of the warm grilled fennel on each bun bottom, followed by a cheese-topped patty, 2 bacon slices, and an equal portion of the fig-arugula topping. Add the bun tops and serve.

BUFFALO BURGER



Buffalo Burger image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 6 to 7 burgers at 6 ounces each

Number Of Ingredients 6

5 pounds ground buffalo
1/2-ounce kosher salt
About 1/3-ounce ground black pepper
9 ounces bread crumbs
Rolls or buns, for serving
Toppings of choice

Steps:

  • Preheat grill to medium-high heat.
  • In a large stainless steel bowl, combine the ground buffalo, salt, pepper and bread crumbs. Mix by gloved hand for approximately 20 seconds, until seasoning is evenly distributed. Pat into 6-ounce patties, and grill for approximately 5 minutes. Place burgers on buns with desired toppings and serve.

OLD FASHIONED BURGER RECIPE BY TASTY



Old Fashioned Burger Recipe by Tasty image

This old fashioned-inspired burger features whiskey-caramelized onions, roasted orange mustard, and two smashburger patties. Top with fresh beefsteak tomatoes and shredded iceberg lettuce on toasted burger buns.

Provided by Tikeyah Whittle

Categories     Dinner

Time 1h30m

Yield 4 servings

Number Of Ingredients 20

4 tablespoons unsalted butter
2 large yellow onions, thinly sliced into half moons
⅓ cup rye whiskey
1 teaspoon kosher salt
2 large navel oranges
¼ cup dijon mustard
¼ cup yellow mustard
1 teaspoon orange bitters
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
2 lb ground beef
1 tablespoon olive oil
8 slices american cheese
4 burger buns
1 large egg, beaten
1 tablespoon sesame seed
1 cup iceberg lettuce, shredded
8 slices beefsteak tomatoes
old fashioned

Steps:

  • Make the whiskey-caramelized onions: In a large, high-walled skillet, melt the butter over medium-low heat. Add the onions and cook, stirring occasionally, until they caramelize and turn golden brown, about 45 minutes. Add the whiskey and salt and stir to combine. Remove the pan from the heat and let sit until ready to use.
  • Make the roasted orange mustard: Turn the broiler on high.
  • Use a sharp knife to remove the peel from the orange, then slice the orange crosswise into ½-inch rounds. Arrange the rounds in a single layer on a baking sheet.
  • Broil the orange slices until they begin to brown and crisp on the top, about 10 minutes.
  • Remove the oranges from the oven and transfer to a large bowl to cool slightly. Use a potato masher to mash the juice from the oranges, and then strain through a fine-mesh sieve, pressing on the flesh to extract as much juice as possible. You should have about ¼ cup of roasted orange juice.
  • In a medium bowl, whisk together the orange juice, Dijon mustard, yellow mustard, and bitters until smooth. Refrigerate until ready to use.
  • Make the smash burgers: Reduce the oven temperature to 375°F (190°C).
  • Divide the ground beef into 8 4-ounce portions, being careful not to work the meat too much.
  • In a small bowl, mix together the salt, pepper, and coriander.
  • Heat a large cast-iron skillet over medium-high heat until nearly smoking. Pour the olive oil into the hot pan. Place 2 portions of ground beef, or as many as will fit without overcrowding, in the pan and use a flat metal spatula to flatten into patties. Use the back of a wooden spoon to press the spatula more firmly to flatten each patty even more. Season each patty generously with the salt mixture. Once the patties turn golden brown on the bottoms and the edges are crispy, about 2 minutes, flip and continue cooking until the other side is golden brown, about 2 more minutes. Top each patty with 1 slice of American cheese and let melt, about 30 seconds. Remove from the pan and repeat with the remaining ground beef.
  • Assemble the burgers: Place the intact burger buns on a baking sheet. Brush the top of each bun with beaten egg, then sprinkle with the sesame seeds. Transfer to the oven and bake until the egg wash turns golden brown, about 5 minutes.
  • Open the buns and place ¼ cup of shredded lettuce on each bottom bun, followed by 2 tomato slices, a patty, ¼ cup caramelized onions, and a second patty. Spread 2 tablespoons of the orange mustard over the undersides of the top buns, then place on top of the burgers. Serve with old fashioneds.
  • Enjoy!

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