Parmesan Buffalo Burgers with Balsamic Ketchup

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.

Yield: Serves 4 (serving size: 1 burger)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 25 Minutes
Total: 4 Hours

Nutritional Information

Amount per serving
  • Calories: 368
  • Fat: 16.5g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 7.5g
  • Polyunsaturated fat: 1.8g
  • Protein: 30.3g
  • Carbohydrate: 27.8g
  • Fiber: 1.8g
  • Cholesterol: 68mg
  • Iron: 4.9mg
  • Sodium: 555mg
  • Calcium: 162mg

Ingredients

  • Burgers:
  • 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

Preparation

  1. 1. Preheat grill to high heat.
  2. 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. 3. Place patties on grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness.
  4. 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.
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