Smoky Buffalo Burger

From EatingWell: May/June 2008 — Subscribe Now!

Here we flavor sweet, beefy buffalo (bison) with smoked cheese and smoky barbecue sauce. Instead of melted on top, cheese is used here to season the meat—adding moisture and smoky flavor inside the burger. Wild rice bulks up the serving size (and adds vitamins and minerals), while keeping it lean. Plus the flavor and chewy texture are a wonderful complement to the meat. If you can't find buffalo in your store, substitute 90%-lean ground beef.

READER'S COMMENT:

"I actually haven't made this with buffalo, but use ground yak instead. It is better grilled on my Traeger than cooked indoors, but still very good. I suggest chopping the wild rice roughly to break up the big grains and allow it to...

Comments

Comment	Posted
I actually haven't made this with buffalo, but use ground yak instead. It is better grilled on my Traeger than cooked indoors, but still very good. I suggest chopping the wild rice roughly to break up the big grains and allow it to incorporate more into the burger. A favorite of everyone I have served it to.	1 week 1 day ago