Get your grill heated up this weekend – it’s supposed to be beautiful! I actually don’t know that for sure, but I’m trying to stay positive. I made these burgers for us this week after seeing a recipe for lamb burgers. I couldn’t find ground lamb here and didn’t really want to pay to have some lamb loin ground up so I figured I’d go with something just as lean (the appeal of a lamb burger) and go with buffalo! We have a very small section in our local grocery store and they have a few pounds of ground buffalo always available. I know it’s really, really lean, so it can dry out really easily. The trick is cooking it low and slow, so I’d suggest if you’re grilling, to keep it off the direct flame and give it some extra time. I love chopped onion in my burgers, so I added some to these and also a little bit of grated Swiss cheese and a couple tablespoons of water – a trick I learned in making the best meatballs ever, that gives the meat that extra tender-juiciness without adding a bunch of fat. We topped these burgers with sliced avocado, baby bell peppers, pickles and extra cheese – they were really wonderful and still juicy!
I served the burgers with some roasted carrots and potatoes. I love roasting vegetables with rosemary and just a touch of olive oil, and had I had more root vegetables, I’d have added them right in! I’ve done this before with beets, turnips and parsnips and I’ve loved them all!
Buffalo Burgers with Roasted Root Vegetables
1 lb ground buffalo
1/2 cup diced white onion
1/2 cup shredded Swiss cheese
1 tsp kosher salt
1 tsp pepper
2 TBS water
In a large bowl, mix the buffalo and all the other ingredients until well incorporated and form into loose patties. Salt and pepper both sides and cook on the stovetop over medium heat, or on the grill off direct heat for about 5 minutes per side, or until desired doneness is achieved. I cooked mine until they were about 135F inside and that gave us a tiny bit of pink in the middle. I served our burgers on toasted buns with mayo, sliced avocado, sliced baby bell peppers, sliced baby kosher pickles and extra Swiss cheese. Top however you like!
For the root veggies:
A mix of carrots, potatoes, beets, turnips, etc (about 2-3 each)
2 TBS olive oil
2 TBS chopped fresh rosemary
salt and pepper
Heat your oven to 400F. On a foil-lined baking sheet, toss the chopped vegetables with the olive oil and rosemary and sprinkle with salt and pepper. Roast for about 30 minutes, or until the veggies start to get a little crispy along the edges.