BeyondPasta

I am not a burger person, I am not a meat person in general but burgers are my least favorite. Nonetheless sometimes I eat a burger… rarely, and sometimes burgers surprise me :) The BEST burger I have ever had was in Jackson Hole WY, more precisely at the Million Dollar Cowboy Bar. It was no ordinary burger, it was a buffalo burger!

Greetings from Yellowstone!

Last night Max decided to treat me barbecuing buffalo burgers. It was the first time Max made burgers on the grill and we went for a simple recipe with grated parmesan and italian parsley, ground buffalo meat was the stat of our burgers. Oh so good! Plus, could I not melt at the sight of organic, grass-fed, free range?! And to top it off: 90% lean and 10% fat. I had to give it a try: it was oh so worth it!

So here is a very easy recipe for you. Fire the grill this is going to taste amazing!

Ingredients

• 1 lb ground buffalo meat
• 4 tbs grated parmesan
• 3 tbs chopped italian parsley
• 1 tbs olive oil
• Served with:
• whole grain pita
• provolone
• spinach
• arugula
• olive oil
• balsamic vinegar

Directions

In a bowl mix the ground buffalo meat with parsley thinly chopped, parmesan cheese and olive oil. The oil will help to keep the burger juicy given the small fat in the meat, plus it will prevent the meat from sticking to the griddle. Divide in two parts and form two patties about 3/4 inch thick. And now off to the grill.

The best results are obtained with a very hot grill at the beginning to sear the juices inside. Place the patties on the hot grill, lower the temperature, close and cook for about 7 minutes on each side. The internal temperature of the burger should be 160°F (71°C).

We served the buffalo burgers over some whole wheat pita that Max warmed on the grill and a slice of provolone, with a side of spinach and arugula salad with a plain olive oil and balsamic vinegar dressing.

Did I forget something? Salt? Would you believe it if I’d say we added no salt to our dinner? Well, we didn’t! The meat was tasty on its own plus parsley and parmesan gave it that extra kick. Salads do not need any salt when you serve them with some good tasting olive oil and a good balsamic vinegar :) Such a healthy dinner!

Enjoy!