Buffalo chuck is the leanest, most natural and hormone-free meat around. But it also can taste a bit gamey when overcooked, and is too often passed over. If you cook it fast, on a low flame, and serve it with the right sauce, however, there’s no better lean burger. “Often I can trick people into thinking they’re eating beef with this burger,” says Jason Boso, chef of Twisted Root Burger Co. in Dallas, who gets hormone-free bison meat from Comanche Buffalo in Lawton, Oklahoma. Since buffalo is so lean, says Boso, there’ll be less flame-up, and it cooks faster than chuck.
Jason Boso’s Buffalo Burger Recipe
- 2 lbs ground buffalo meat
- 1 tbsp sea salt
- 2 tsp freshly ground black pepper
- 4 oz unseasoned bread crumbs
- 1-2 oz cornstarch
- 2-3 oz lime juice
- 16 oz buffalo sauce (try Frank’s RedHot) mixed with 1/2 cup sugar
- 6 cracked-wheat buns
- 6-8 oz blue cheese, crumbled and mixed with just enough blue cheese dressing to bind crumbles
Mix meat, salt, pepper, and bread crumbs in a cold bowl, roll into 5- or 6-oz balls, and form patties.
Stir cornstarch and lime juice into a smooth slurry, add 4 oz of it to heated buffalo sauce, and cook several minutes over medium heat. Set aside.
Grill patties over high heat for 2 minutes per side for medium. Buffalo is 92 percent lean, so it’s better rare. Place on buns, and top with sauce and blue cheese dressing. Serves 5 to 6.