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Buck's Stuffed Buffalo Burgers
Sent in by Buck Thorn.
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~ 1 lb ground buffalo meat
~ 1 tsp Worcestershire sauce
~ 1/2 tsp salt
~ 1/8 tsp pepper
~ 1/2 cup shredded sharp cheddar, Monterey jack or hot pepper cheese, or combo of all three
~ 4 English muffins, Kaiser rolls or burger buns
~ romaine lettuce leaves
~ thick cut tomato slices
~ horseradish sauce
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In a bowl, combine the buffalo, Worcestershire sauce, salt and pepper together.
Divide the meat into four balls.
Make a deep hole in the middle of each ball and add 2 tbsp. of cheese. Pinch closed and shape into 3/4" thick patty.
In a heavy, greased skillet cook the burgers over medium-high heat 3 – 4 minutes per side for medium-rare. Adjust cooking time for medium doneness. Remember, very lean meat will dry out if cooked past medium. You can grill these but unless you use well-greased foil they crumble and fall through the grate.
Spilt the muffins or rolls and lightly toast.
Place a muffin bottom on a plate. Top with horseradish sauce, lettuce leaf and a burger.
Top the burger with another dollop of horsey sauce, tomato slice and muffin top.
Serve with chips, a pickle, Buck’s Unbaked Baked Beans, cole slaw or potato salad and ice cold beer.
Enjoy!
"Some people like a slice of onion on their burgers. I warn against that here. The flavor of the buffalo or other wild meat can’t really be appreciated and is overpowered. If you insist on onion save a lot of time and trouble and eliminate the meat, sauce, salt, pepper, cheese, bread, lettuce, tomato, and horseradish sauce." - Buck
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