I love buffalo burgers. When prepared correctly they beat the pants off of beef burgers. If I see buffalo burgers on a menu, I close it immediately- decision made. They are simply irresistible.
Around our house we typically celebrate holidays by pulling out all the stops and prepare an over the top feast which leaves everyone in a food induced coma for days. This past Memorial Day was no exception. With three whole days to prepare for the meal I decided to make the ultimate buffalo burger.
First I found a buffalo:
Then…I hereby concede that anyone who kills their own buffalo probably makes a better burger.
Okay, so let’s start again. First I made my own hamburger buns.
This recipe for Cemita buns, the foundation of a sandwich originating in Puebla, Mexico, has haunted me since I first read about it over at
Homesick Texan. Lisa wrote that Cemita is similar to brioche or challah and makes a wicked hamburger bun. I’ve been searching for a bun like this since encountering beef burger heaven in San Antonio in 2007. Happily the resulting buns were very close to my memory, with a rich egg bread texture that would elevate the buffalo burgers to new heights.
Making the Cemita Hamburger Buns
Second, I made my own ketchup. Again, I turned to
Homesick Texan and
Lisa’s recipe for chipotle ketchup. Yes, chipotle ketchup- how could I resist that? It was easy to make while the flavor was smoky, spicy, and addictive. Next time I will probably reduce the chipotle a little, but the tongue buzz and warm tingle around the edges of my lips only added to the ketchup’s addictive nature.
Making the Chipotle Ketchup
Making the Buffalo Burgers
Fourth, I made
buttermilk onion rings with red and white onions. My mother never ever fried food. It wasn’t healthy and we didn’t need all that grease. So now whenever I fry food (which is quite rare) I feel like I’m doing something rather naughty. The perfect way to go all out! The stage was set, the ingredients were prepped, and we fired up the grill.
Making the Buttermilk Onion Rings
Buffalo burgers should never be cooked more than a medium rare to medium level of doneness. The meat will dry out and the juicy flavor which makes them so great will be lost. To combat this I shape my buffalo burgers more like golf balls, with a high center.
Finally, we placed our burgers on the grill, flipped them and added cheese, and then a few minutes later they were done. Sandwiched between a Cemita bun, slathered in chipotle ketchup, oozing with sharp cheddar, and topped with crispy onion rings- it was the ultimate buffalo burger.
Ultimate Buffalo Burgers (Printable Recipe)
Serves 4
Ingredients:
1 pound Ground buffalo
4 oz Extra sharp cheddar cheese, sliced into 4 pieces
Salt and Pepper
4 large leaves Bibb lettuce
4 slices of Tomato
1/2 Avocado, sliced
4 tablespoons Mayonnaise
4 Cemita Buns (Recipe Here)- Can be made 1 day to 1 month ahead (keep frozen)
Chipotle Ketchup (Recipe Here) – Can be made up to 1 week ahead
Buttermilk Onion Rings (Recipe Here) – I used a mix of red and white onions
Directions:
Pre-heat a grill to medium-high heat (400-500 degrees). Shape ground buffalo into four equal size balls. Flatten balls slightly, maintaining a thick center. Season both sides of the meat with salt and pepper. Let meat rest a few minutes while you prep the other ingredients.
Once the grill is hot, place the burgers on the grill and cook for about four minutes. Flip burgers and place cheese slices on top. Continue to cook burgers until they reach your desired level of doneness- about five minutes longer for medium rare on my grill. Check doneness by discreetly cutting into one of the burgers. Once burgers are cooked to your liking, remove from heat. Spread 1 tablespoon of mayonnaise on each cemita bun, place a burger on each bun, and then layer with remaining ingredients as desired. Enjoy!
