Ground buffalo has an intense meaty but not gamy flavor. Since the meat is so lean, it's best to cook the burgers rare. All-Time Favorite Burgers

Marcia Kiesel
June 1999

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Credit: © Nicole Franzen

Recipe Summary test

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine the mayonnaise, raisins, garlic and parsley. Season with salt and pepper.

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  • Heat a large cast-iron skillet. Add the pine nuts and cook over low heat, stirring a few times, until well browned, about 5 minutes; let cool. In a large bowl, gently mix the ground buffalo with the pine nuts. Pat the meat into 4 burgers. Rub each burger with some of the soy sauce and season with salt and pepper.

  • In the skillet, heat the oil just until smoking. Add the burgers and cook over high heat until browned, crusty and rare, about 2 minutes per side. Serve the burgers on the buns with lettuce and the raisin-garlic mayonnaise.

Make Ahead

The mayonnaise can be refrigerated for up to 2 days.

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