Tuesday, July 27, 2010
More burgers... this recipe is from Epicurious and the Gourmet Today cookbook.
Buffalo or Bison meat is gaining popularity because it is lower in fat than beef.
This is a good recipe for those of you who are hesitant to try buffalo meat. It incorporates the mushrooms and onions into the meat mixture and also adds moisture to the meat. For me it was too much, I'd rather taste the buffalo meat rather than all those mushrooms. I think the next time I'd cut the mushroom and onion mixture in half or even just top the burger with it. Other wise, it's quite good. The slaw surprised me because I don't like celery. The combination of the celery and apple with the tangy mustard dressing was good and especially atop the burger.
1 medium onion chopped
10 oz portobello (about 2) mushrooms, trimmed and rough chopped
2 Tbsp plus 2 tsp oil divided
1lb ground buffalo
Pulse the onion and mushrooms in a food processor until finely chopped. Heat 2 Tbsp
of oil in a heavy skillet over medium heat until hot. Add the mushroom mixture, 3/4 tsp salt and 1/4 tsp of pepper. Cook stirring occasionally until the vegetables begin to brown and the liquid has evaporated about 8-10 min. Transfer to a bowl to cool.
When cooled mix the mushroom mixture with the ground buffalo until well combined. Form into 4 patties.
Grill or fry burgers over medium heat turning once. Cook about 4 minutes per side for medium rare. Do not over cook.
2 ribs celery
1/2 Granny Smith apple unpeeled and cored
1 Tbsp mayonnaise
11/2 tsp apple cider vinegar
1 tps olive oil
1 tsp whole grain mustard
rounded 1/4 tsp sugar
1/8 tsp salt
1/8 tsp pepper
1/4 tsp poppy seed (optional)
Cut the celery and apple into 2" long thin julienne slices (easier if you have a slicer)I did mine by hand.
Whisk together the remaining ingredients in a bowl then add the apple and celery, toss well to combine. Let stand at least 15 min to let the flavors combine. Can be made earlier in the day and kept refrigerated until ready to use.
Serve burgers topped with the slaw.