I wasted a pound of ground bison and the prep time, when I tried to flip them, they completely disintegrated. I hope my grill liked them, the recipe is a time and money waster. Thanks.
Smoky Buffalo Burger
From EatingWell: May/June 2008
Here we flavor sweet, beefy buffalo (bison) with smoked cheese and smoky barbecue sauce. Instead of being 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.
5 Reviews for Smoky Buffalo Burger
I'm saving this recipe for use with turkey burgers and regular beef burgers...great flavor! I used brown rice, and I enjoyed the consistency that rice gave the burgers. Didn't have any of the smokey cheese or BBQ sauce, but did grill them and got a hint of smoke that way. This is a keeper!
My family loves these burgers. Even my father-in-law, who was skeptical about bison asked for the recipe so they could make these at home. I substitute quinoa or plain rice if I don't have time to cook the wild rice.
Even my young kids love these. But my husband hates that they fall apart on the grill. Next time, I might omit the rice and more finely shred the cheese to see if that helps.
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.