Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 1

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.

David Bonom
Recipe by Cooking Light July 2012

Gallery

Credit: Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
25 mins
total:
4 hrs
Yield:
Serves 4 (serving size: 1 burger)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to high heat.

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  • 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.

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

  • 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.

Nutrition Facts

368 calories; fat 16.5g; saturated fat 5.6g; mono fat 7.5g; poly fat 1.8g; protein 30.3g; carbohydrates 27.8g; fiber 1.8g; cholesterol 68mg; iron 4.9mg; sodium 555mg; calcium 162mg.
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