Yield
4

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

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

Step 4

Make Ahead: The mayonnaise can be refrigerated for up to 2 days.

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