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Buffalo Burger With Red Cabbage Slaw

Yunhee Kim
Yield Makes 4 servings (serving size: 1 burger with about 1/4 cup slaw and 1 tablespoon russian dressing)
Prep: 30 minutes; Cook: 7 minutes.

Ingredients

  • Pickled Okra Russian Dressing
  • 1/2 cup reduced-fat mayonnaise
  • 1 1/2 tablespoons ketchup
  • 1 tablespoon Dijon mustard
  • 3 tablespoons finely chopped red onion
  • 1/4 cup finely diced pickled okra
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • Pinch of freshly ground black pepper
  • Red Cabbage Slaw
  • 1/4 cup rice wine vinegar
  • 2 teaspoons honey
  • 1 tablespoon canola oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 small head of red cabbage, shredded (4 cups)
  • 1 large carrot, shredded (1/2 cup)
  • Burger
  • 1 pound ground buffalo (bison)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 (1/4-inch-thick) slices Gruyère (4 ounces)
  • 4 hamburger buns

Nutrition Information

  • calories 503
  • fat 21 g
  • satfat 8 g
  • monofat 5 g
  • polyfat 3 g
  • protein 38 g
  • carbohydrate 41 g
  • fiber 4 g
  • cholesterol 86 mg
  • iron 5 mg
  • sodium 943 mg
  • calcium 400 mg

How to Make It

  1. To make Pickled Okra Russian Dressing: Combine dressing ingredients; cover and refrigerate for at least 30 minutes.

  2. To make Red Cabbage Slaw: Whisk together vinegar, honey, oil, salt, and pepper in a large bowl. Add cabbage and carrot; toss to combine. Let sit at room temperature for at least 15 minutes.

  3. Prepare grill.

  4. Form the ground buffalo into 4 (1/2-inch) thick patties. Season with salt and pepper. Grill 3–4 minutes or until golden brown. Flip the burgers, and continue cooking them 3 more minutes or until a meat thermometer reaches 160° (medium).

  5. Place a slice of Gruyère on each burger, close grill lid. Cook about 1 minute or until cheese begins to melt.

  6. Spread 1 tablespoon of the Pickled Okra Russian Dressing on tops and bottoms of each bun. Place a burger on the bottom half of each bun, top with Red Cabbage Slaw, and cover with top of bun. Serve immediately.

Bobby Flay's Grill It!