Southwestern-Style Burger
The onions in this recipe provide moisture to the buffalo meat, which tends to be drier than beef.
Serves 4
½ c. Spanish onion, diced
1 Tbsp. vegetable oil
1 ½ lb. ground buffalo (preferably 80/20 lean-to-fat ratio)
1 jalapeño chile, de-seeded and minced
2 cloves garlic, minced
½ tsp. ancho chili powder
? tsp. ground cumin
½ c. chili sauce
2 Tbsp. Worcestershire sauce
1–2 Tbsp. hot sauce
4 thick slices Spanish onion
2 Tbsp. balsamic vinegar
4 slices aged white cheddar cheese
1 medium vine-ripened tomato, sliced
4 onion or Kaiser rolls
In a hot sauté pan, char the diced onion in the vegetable oil. Remove from pan and let cool.
Combine the ground buffalo, diced onions, jalapeño, garlic, chili powder, and cumin. Mix gently but thoroughly. Form into four patties, approximately ¾-inch thick. Combine chili sauce, hot sauce and Worcestershire sauce. Set aside. Season the burgers with salt and pepper. On a hot grill, grill the onion slices. Drizzle with balsamic vinegar and set aside. At the same time grill the burgers to desired doneness. Top with cheese. Spread sauce on the bottom bun. Place the burger on the bun, top with the onion and tomato.
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