2 tablespoons butter
½ red onion, finely chopped
1 tablespoon fresh thyme, finely chopped
½ cup red wine
2 pounds ground buffalo
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
4 slices gruyere cheese
1 green apple, cored
1 tablespoon butter
2 teaspoons brown sugar
4 sesame seed buns, toasted
2 slices tomato
1 cup watercress, coarse stems removed
- Melt the butter in a small sauté pan and add onion and thyme. Cook for 2 minutes, or until onion is translucent.
- Add red wine, and let reduce 5 minutes, or until almost dry. Remove onions from heat and let cool completely.
- In a large bowl, knead together the buffalo meat and onion mixture.
- Shape meat into 4 even 8-ounce patties, about 1 inch thick. Cover and refrigerate 15-30 minutes.
- Heat olive oil in a large nonstick skillet over high heat.
- Season burgers on both sides with salt and pepper. Place in skillet and cook 4-5 minutes on one side.
- Flip burgers and cook 4 more minutes, or until meat reaches desired doneness.
- When burgers are almost done, add cheese and cover pan so that the cheese melts.
- Slice the apple into 8 slices.
- Melt the butter in a small sauté pan, and add apple slices. Sprinkle with brown sugar, and let cook 3-5 minutes, until sugar caramelizes over apples.
- To assemble burgers, place 2 apple slices on the bottom bun, and top with tomato slice and ¼ cup watercress. Add the burger patty and top bun.
- Buffalo meat has 1/3 less calories and 2/3 less fat than beef.
- Never season burger patties ahead of time, always add the salt and pepper right before grilling or sautéing, or it will dry out the burgers.
- Have a small bowl of cold water handy when you shape your burger patties, as keeping your hands wet will keep the meat from sticking and result in more evenly shaped patties.
- Chef Keller recommends cooking Buffalo burgers to medium rare, because it is lean meat and can get dry if overcooked.
- Chef Keller recommends serving this Buffalo Burger with zucchini fries.