Here in Colorado, it’s common knowledge that we love our bison. Despite the fact that nearby ranches can offer the best ground bison there is to offer, but it’s also getting dangerously close to bikini season, so the fact that buffalo has about ¼ of the fat of select beef and 2/3rds of the calories bodes well for our bods. So if you’re thinking of cranking up the grill for a warm weekend afternoon, these zesty, flavorful buffalo burgers are sure to deliver.
1 Lb. ground buffalo meat
1 Tb. olive oil
1 C. diced onion
1 egg, beaten
1 t. dried rosemary
1 t. dried thyme
2 t. Worcestershire
2 t. brown sugar
4 hamburger buns
Salt & Pepper
Garnishes as desired (lettuce, pickles, caramelized onion, mustard, cheese (we suggest blue!)
1/8 C. mayonnaise
1/8 C. cream cheese (softened)
¼ C. catsup
¼ C. chopped Adobe chipotle peppers
Heat oil in the skillet over medium heat. Add the onions & sauté them, stirring occasionally for 5 minutes, until softened. Set aside & cool. In a large bowl, combine the egg, rosemary, thyme, Worcestershire, brown sugar, and salt & pepper to taste. Mix in the cooled onion and buffalo meat. Shape into 4 ½-in. patties and chill for up to 6 hours.
When ready to prepare, combine chipotle peppers, catsup, mayo, and cream cheese and set aside. Preheat the grill to medium-high, and cook patties for about 5 minutes each side.
Spread sauce on each bun and place patties, then garnish as wished. Reserve the remaining spread for dipping, if desired.
The 2010 Pianissimo Rosé of Malbec is full enough to match with the buffalo.
The Valley of the Moon Zinfandel is a full-bodied red that goes well with the strong chipotle and hearty burger.
It may be difficult to find the right match if you’re a white drinker. Perhaps the highly affordable Alamos Torrontes, which captures the aromatic character of this Argentine grape has the lively fruit and herbs to withstand the strong herbs and flavor.