Water Buffalo · American
Juicy Water Buffalo Burgers
Water buffalo makes a burger that's beefier and slightly sweeter than regular beef. The 80/20 grind from our organic, grass-fed buffalo has exactly the fat a burger needs to stay juicy on the grill. Keep the seasoning simple and let the meat shine.
- Prep15 min
- Cook10 min
- Total25 min
- Servings4
Ingredients
- 800 g ground water buffalo 80/20 $280
- 8 slices smoked bacon $270
- 1 tsp salt and 1/2 tsp black pepper
- 4 slices cheddar or Manchego cheese
- 1 large onion, sliced, cooked slowly until caramelized
- 4 brioche buns, toasted
- Lettuce, tomato, pickles, mustard and mayonnaise
Instructions
- Divide the meat into 4 portions and gently shape patties about 2 cm thick, slightly wider than the buns. Press a shallow dimple into the center of each.
- Chill the patties for 15 minutes while you cook the bacon until crisp.
- Heat a cast-iron skillet or grill until very hot. Season the patties generously with salt and pepper just before cooking.
- Cook 3-4 minutes, flip once, and cook 2-3 minutes more for medium.
- Add the cheese in the last minute and cover so it melts.
- Rest the burgers 2 minutes, then build them on toasted buns with bacon, caramelized onions and your toppings.
Tips
- Don't press the patties with a spatula: you'll squeeze out the juices.
- Grass-fed buffalo cooks faster than beef; aim for 63 °C inside for medium.
