buffalo burgers

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College Boy
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buffalo burgers

Post by College Boy » Sun Mar 15, 2009 10:23 pm

Price Chopper sells ground buffalo, and I was thinking that maybe I would like to make some buffalo burgers. Does anyone have any thoughts about how I should cook it?

-Mike
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Re: buffalo burgers

Post by jimbob » Sun Mar 15, 2009 10:35 pm

I had buffalo burgers for dinner tonight.

:drool:

prepare just like beef.
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Re: buffalo burgers

Post by College Boy » Sun Mar 15, 2009 10:54 pm

I have office hours tomorrow and Tuesday, so I will have to eat at (or near) work. But on Wednesday, I will buy a pound of buffalo and give it a try. I had a buffalo burger in a restaurant once and it was good.

-Mike
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Carl
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Re: buffalo burgers

Post by Carl » Sun Mar 15, 2009 11:12 pm

Don't overcook them. They are a bit tougher than beef.
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Re: buffalo burgers

Post by StarryNightDave » Sun Mar 15, 2009 11:14 pm

Carl wrote:Don't overcook them. They are a bit tougher than beef.
Well, they are denser and leaner than beef, so yes - don't over cook.
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Re: buffalo burgers

Post by College Boy » Sun Mar 15, 2009 11:15 pm

Everything I have seen says to mix some butter in.

-Mike
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Re: buffalo burgers

Post by SuzyQcsu » Mon Mar 16, 2009 12:21 am

That would take care of the health benefits it might give you.
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Re: buffalo burgers

Post by Carl » Mon Mar 16, 2009 12:25 am

SuzyQcsu wrote:That would take care of the health benefits it might give you.
It's burnt animal flesh. Can't get much healthier than that. Add a little fungus, and some plant sex organs to top it off.
:drool:


What, you wanna live forever?
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Re: buffalo burgers

Post by DSMBaptist » Mon Mar 16, 2009 12:33 am

Everything tastes better with Ketchot! :cheer: :cheer: :cheer: :drool: :drool: :drool:



Okay, Dave...how much do I get for that shameless endorsement? :mrgreen:
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Re: buffalo burgers

Post by SuzyQcsu » Mon Mar 16, 2009 12:33 am

Carl wrote:
SuzyQcsu wrote:That would take care of the health benefits it might give you.
It's burnt animal flesh. Can't get much healthier than that. Add a little fungus, and some plant sex organs to top it off.
:drool:


What, you wanna live forever?
Not here on earth.
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Carl
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Re: buffalo burgers

Post by Carl » Mon Mar 16, 2009 12:43 am

DSMBaptist wrote:Everything tastes better with Ketchot! :cheer: :cheer: :cheer: :drool: :drool: :drool:



Okay, Dave...how much do I get for that shameless endorsement? :mrgreen:
Free posts for a week.
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Re: buffalo burgers

Post by ConsrvYank1 » Mon Mar 16, 2009 7:20 am

college boy wrote:Price Chopper sells ground buffalo, and I was thinking that maybe I would like to make some buffalo burgers. Does anyone have any thoughts about how I should cook it?

-Mike
Post this in the Recipe Forum. I bet Pixie or Falv would have some suggestions for you. I haven't a clue how to cook buffalo burgers, I have never seen this in any super market.
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Re: buffalo burgers

Post by Carl » Mon Mar 16, 2009 7:26 am

ConsrvYank1 wrote:
college boy wrote:Price Chopper sells ground buffalo, and I was thinking that maybe I would like to make some buffalo burgers. Does anyone have any thoughts about how I should cook it?

-Mike
Post this in the Recipe Forum. I bet Pixie or Falv would have some suggestions for you. I haven't a clue how to cook buffalo burgers, I have never seen this in any super market.
Buffalos don't graze well in supermarkets. The supermarkets just hate to clean up after them too.
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Re: buffalo burgers

Post by College Boy » Mon Mar 16, 2009 9:31 am

Could a mod move this to the Recipe forum?

Thanks.

-Mike
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Re: buffalo burgers

Post by Charybdis » Mon Mar 16, 2009 3:48 pm

I used ground bison in a lasagna a few weeks ago. It was quite good.
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Re: buffalo burgers

Post by College Boy » Wed Mar 18, 2009 1:12 pm

I am thinking that maybe I should mix it with bacon since it is so lean.

-Mike
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Re: buffalo burgers

Post by falvegas » Fri Mar 20, 2009 10:04 am

college boy wrote:I am thinking that maybe I should mix it with bacon since it is so lean.

-Mike
Any lean beef (Elk, Deer, Buffalo) and the like should have some fat added if you want it to be moist, and stay together if you're forming it into something (like a burger, meatball, etc). You can add any fat, butter, bacon, left over clarified fat etc. The other other approach I've done with lean meat in a Chili is to add 1/3 to 1/2 Pork with the lean beef.

When they're steaks or roasts they should be treated like any lean beef (tenderloin etc) and seared on the outside but fairly rare on the inside. If not the beef can be braised over a long period.

When Chili is made with Elk it's always ground like hamburg for that reason. Elk is one of the few meats that are ground when making Chili. Well marbled meats like Chuck are usually best for Chili. Expensive and very lean meats are usually not used. Tri Tip and Brisket are sometimes used but they have to cook longer, and it's best to add some pork with it.
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