I have always wanted to make burger with ground buffalo; according to the butcher, buffalo is leaner and healthier than beef, but it also tastes gamier than beef. So, to introduce my family to the wild meat for the first time, I felt it was best NOT to tell them about the actual ingredients, and to mix it with beef. Fresh beet also included in the patties, but they also did not know about this. (shhhhhh) What is the point of going to Farmers Market and not be able to get your family to eat all kind of beautiful veggies, right? I, at least, need to sneak in some “goodness” into their favorite food.
I admit that I use a lot of local ingredients. I am fortunate enough to be living in San Francisco, where I can easily find all kinds of great food. I am proudly mentioning those in this blog (without any compensation whatsoever), just so when you visit this city, you might want to try them as well. The mean is NOT to brag or to make it difficult for you to make this recipe; it’s simply to give you the information. Having said that, I also believe that you can also find all kind of great food in your city as well. Maybe, we can even exchange notes sometimes.
Hope you try this BBB Burger soon, I would love to hear what you think.
- 2 lbs. lean ground beef (85% lean 15% fat)
- 1 lb. lean ground buffalo (90% lean 10% fat)
- 3 oz. cheddar cheese, grated (see note 1)
- 2 oz. parmesan, grated (see note 2)
- 2 oz. fresh beet, grated (about 2 beets)
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon Herbs de Provence
Form the mixture into 20 mini patties (about 2.5” diameter x 0.5” thick) or about 13 regular size patties. Set aside at room temperature.
Preheat over to 350 ํF. Place the oil in a large non-stick frying pan over medium heat. Add the mini patties and cook for 3-4 minutes or until browned. Place on a baking tray and cook for further 5-7 minutes or until cooked through. (If you don’t want to brown the meat, increase the oven time to 10 minutes) (Increase the browning time and oven time by 2-3 minutes for regular size patties).
- teeny roll from Acme Bread OR any small bun you prefer
- mild cheddar cheese (cut in circle if you prefer)
- swiss chard (cut in circle if you prefer)
- mayonnaise & mustard
Smear the bun with mayonnaise & mustard, and stack up the burgers as you wish.
Note 1: I actually used Cowgirl Creamery (wagon wheel) cheese
Note 2: I actually used San Joaquin Gold, Fiscali California