Buffalo Burgers w/ Garlic & Herbs

Buffalo Burgers topped with Lacto-fermented Kimchi and carrots.

Grass-fed ground buffalo is awesome.  It’s a nice change from grass-fed beef.  Buffalo has more iron and vitamin B-12 than grass-fed beef.  It is also higher in protein and lower in fat.  It’s a great source of vitamin E, Omega-3 fatty acids and is rich in CLA (conjugated linoleic acid). 

Buffalo Burgers w/ Garlic & Herbs

The fresh herbs really shine through in these flavorful burgers. They are simply delicious!

·      1 pound ground grass-fed buffalo

·      1 clove fresh garlic, grated or minced

·      ½ sprig fresh rosemary, remove stem, finely chop leaves

·      2 teaspoons dried thyme (or fresh if you have it)

·      1 teaspoon fresh basil, finely chopped (optional)

·      1 teaspoon fresh lemon verbena leaves, finely chopped (optional)

·      2 teaspoons chili powder

·      ¼ teaspoon unrefined Celtic sea salt (See Resources)

·      ¼ teaspoon freshly ground pepper

·      1-2 tablespoons pasture butter, ghee or fat of choice (See Resources)

1.     Remove meat from refrigerator, let sit at room temperature for about 15 minutes. 

2.    Place meat in a medium-size mixing bowl.  Add garlic, herbs, chili powder, sea salt and pepper.  Use one hand to combine just until ingredients are mixed.

3.    Melt pasture butter in pan on stovetop over medium heat.

4.    Grab small portion, roll into ball in hands, and flatten into patty shape.

5.     Place 4-6 burgers (depending on size) in preheated pan.  Cook 2-4 minutes per side (depending on how rare you like your burgers).  Do not overcook the burgers; they will continue to cook after you remove them from the pan. 

6.    Let rest 5 minutes before serving.

Ideas for Garnishes:

·               Raw cheddar

·               Lacto-fermented Kimchi

·               Sliced avocado

·               Homemade ketchup

·               Spicy mustard or Dijon mustard

·               Homemade guacamole

·               Dark leaf lettuce

·               Sliced tomatoes

·               Caramelized onions

Yield: Varies, about 6-8 burgers.  We make a bunch of mini burgers because my little love prefers them.  

Note: You can really use any herbs you like.  I just happen to have these herbs growing in my garden.