add to shopping list Ingredients

1 pound ground buffalo
1 medium onion, chopped
10 ounces portobello mushrooms, trimmed and quartered
2 tbsp oilve oil
2 tsp olive oil (separated from above)
4 hamburger buns or kaiser rolls, split and toasted
2 celery ribs
1/2 Granny Smith apple, cored (left unpeeled)
1 tbsp Mayonnaise
1 1/2 tsp cider vinegar
1 tsp olive oil (for slaw)
1 tsp whole-grain mustard
1/4 tsp sugar, rounded

Preparation

Finely chop or pulse onion and mushrooms in a food processor. Heat 2 tablespoons oil in a 10-inch heavy skillet over medium heat. Add mushroom mixture, 3/4 teaspoon salt, and rounded 1/4 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown and liquid has evaporated, 8 to 10 minutes. Transfer to a bowl and cool to warm, stirring occasionally, about 15 minutes.

While the mixture cools, start on the slaw: Cut celery and apple into thin julienne slices (I used my handy old potato peeler). Whisk together mayonnaise, vinegar, oil, mustard, sugar, rounded 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Add celery and apple, tossing to coat. Let stand 15 minutes to develop flavors.

Mix buffalo into cooled mushroom mixture with your hands until well combined. Form into 4 (4-inch) patties. Heat remaining 2 teaspoons oil in a 12-inch heavy skillet over medium-high heat. Cook burgers, turning once, about 8 minutes total for medium-rare.

Serve burgers, topped with slaw, on buns.

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Reviews

6/02/10

Theresa111 says:

I have never eaten this meat, but it looks to be a very good recipe and should be full of flavor. :)

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