The Buffalo Blue Burger
The problem with using buffalo meat for a burger is because it is leaner, it will dry out a bit on the grill. This alternative burger adds a soy binder to hold the lean buffalo meat together; the moisture of the soy product keeps the burger flavorful and moist. The secret to a moist, delicious burger is to hydrate it while it cooks. Fill a spray bottle with organic vegetable broth and spray, as necessary, to keep the burger moist. The addition of soy has also been shown to reduce the absorption of cholesterol.
For the salsa:
2 cups fresh blueberries, washed and sorted
2 jalapeños, seeded and finely chopped
1 large red onion, chopped
2 garlic cloves, chopped
1 tsp. crushed red pepper
For the burger:
2 lbs. lean buffalo rib-eye, trimmed and ground
1-1/2 cups soy-based meat substitute (see p. 180)
2 Tbsp. Worcestershire sauce
1/2 tsp. black pepper
1/2 tsp. salt
1 cup organic vegetable broth, placed in a clean, food-safe spray bottle
4 oz. Maytag blue cheese
8 toasted whole-wheat buns
For the salsa, using a medium-sized bowl, crush the blueberries to a pulp with the back of a tablespoon. Combine jalapeños, onion, garlic and crushed red pepper with the berry pulp. Set aside.
For the buffalo patties, in a large-sized mixing bowl, combine the ground buffalo, meat substitute, Worcestershire sauce, pepper and salt. Form into 8 patties.
Prepare an open grill for moderate, direct-heat grilling. Grill the patties over medium heat, keeping the patties moist with the spray bottle of vegetable broth. Cook to 160 degrees internal meat temperature. Place blue cheese on each buffalo patty. During the last minute of grilling, close the lid on the grill to allow cheese to melt. Place the opened burger buns on the grill and toast until warm. Add the salsa to the patties and place on toasted buns. Serve warm.