Buffalo Burger With Red Cabbage Slaw

burger-buffalo-slaw Recipe
Yunhee Kim
Prep: 30 minutes; Cook: 7 minutes.

Yield:

Makes 4 servings (serving size: 1 burger with about 1/4 cup slaw and 1 tablespoon russian dressing)

Nutritional 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

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

Preparation

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.

Note:

Bobby Flay,

Bobby Flay's Grill It!,

Health

June 2008
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