Barbecue season is upon us! The original American red meat, buffalo (aka bison) is similar in taste to beef but naturally leaner. The flavor of buffalo is also richer and somehow sweeter than beef. Plus, bison tend to not be treated with antibiotics or growth hormones, and being mainly grass-fed (although some are grain-finished), the meat contains more inflammation-fighting omega-3 fatty acids.
Note of caution: because buffalo meat is so lean, it's easy to overcook. You have to be vigilant while grilling, but this recipe calls for adding mushrooms and onions to the meat to help retain moisture while also adding flavor. Keep reading to learn how to grill up these burgers.
- 2 pounds extra-lean ground buffalo meat (aka bison meat)
8 ounces crimini mushrooms, trimmed
1 small onion, coarsely chopped
1/4 teaspoon dried thyme
Salt and pepper to taste
- Place mushrooms and chopped onion in a food processor and pulse until they resemble ground meat; this takes under a minute.
- Heat a sauté pan over medium heat. Spray with cooking oil; add mushrooms, onions, salt, pepper, and thyme; and sauté for 10 minutes. Set aside to cool.
- When mushroom mixture is cool enough to handle, mix into the ground bison meat using your hands until well combined.
- Form the meat mixture into six patties, each about 1 inch thick.
- Cook on a preheated grill for six minutes, and then flip and continue cooking for five more minutes. You want to make sure not to overcook these burgers so they don't dry out. They are best served medium-rare to medium.
- Serve with whole wheat hamburger buns and condiments, and enjoy!
- Main Dishes
- North American
- Calories per serving