Parmesan Buffalo Burgers with Balsamic Ketchup

Parmesan Buffalo Burgers with Balsamic KetchupRecipe
Photo: Johnny Autry; Styling: Mary Clayton Carl
Kick off your summer party grilling with Parmesan Buffalo Burgers with Balsamic Ketchup. Ground buffalo has fewer calories and half the fat of lean beef but boasts big meaty flavor. And slow-roasted tomatoes in the Balsamic Ketchup intensifies their sweetness.


Serves 4 (serving size: 1 burger)
Total time: 4 Hours

Recipe from

Cooking Light

Recipe Time

Hands-on: 25 Minutes
Total: 4 Hours

Nutritional Information

Calories 368
Fat 16.5 g
Satfat 5.6 g
Monofat 7.5 g
Polyfat 1.8 g
Protein 30.3 g
Carbohydrate 27.8 g
Fiber 1.8 g
Cholesterol 68 mg
Iron 4.9 mg
Sodium 555 mg
Calcium 162 mg


1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound lean ground buffalo or bison
1 ounce grated Parmigiano-Reggiano cheese (about 1/4 cup)
Cooking spray
4 (1 1/2-ounce) hamburger buns, toasted
1 cup baby arugula
4 thin slices red onion
4 tablespoons Balsamic Ketchup


1. Preheat grill to high heat.

2. Combine first 5 ingredients in a bowl. Divide buffalo mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty.

3. Place patties on grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness.

4. Place bottom bun halves on plates. Top each with 1/4 cup arugula, 1 onion slice, and 1 patty. Spread 1 tablespoon ketchup on top half of each bun; place on top of burgers.