Buffalo on the Que
Summer! It’s finally warmed up enough to take the cover off the BBQ and break out the lawn furniture. Cooking and eating out of doors is absolutely one of the greatest pleasures of this gentler season. Today 75% of American households cook some of their meals (usually dinner) on a barbecue. So, what would a Conscious Burger Bash look like? Well, we’d have bison burgers (Bison is leaner than any meat except chicken and has fewer calories than any of them. Plus it is all grass fed and naturally raised. A very good sustainable product, indeed.) And Portobello sliders and wild salmon, too.
I hope you get inspired to cook up a summer full of healthy family suppers and casual get togethers with my tips and recipes for these unusual burgers.
The Bison Burger Recipe
- 2 pounds ground bison* 4 tablespoons minced onion
- 2 garlic cloves, minced
- 2 tablespoons minced fresh oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- Blue or cheddar cheese, if desired
- Tomatoes, sliced
- In a bowl gently combine ground bison, onion, garlic, oregano, salt and pepper.
- Form into eight 3/4 inch thick patties.
- Grill over a hot fire or cook in a hot skillet 4-5 minutes per side, turning once only. After turning, place the cheese on the top of the burger to melt.
- Serve on toasted whole wheat rye buns with fresh slices of beefsteak tomato, lettuce and condiments.
Salmon Burger Recipe
- 2 pounds skinless boneless wild salmon, cut into 1-inch pieces
- 1/3 cup mayonnaise
- 1/2 cup chopped green onion
- 1 clove garlic, minced
- 2 teaspoons grated ginger
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- Spicy Mayonnaise (add powdered wasabi or minced jalapeno chile to your favorite)
- Grind salmon pieces in a food processor by pulsing until it is a small chop consistency.
- In a bowl mix the salmon with mayonnaise, green onion, garlic, ginger, sesame oil, soy sauce and pepper. Let chill for 1 to 2 hours.
- Form into patties and cook on a griddle placed on a hot BBQ or in a hot non- stick skillet about 3 minutes per side until a crispy crust forms.
- Serve on a toasted whole wheat or sourdough bun with lettuce leaves and Spicy Mayonnaise.
Start with a well-cleaned barbecue grate and a medium high fire. Handle the meat as little as possible when forming and turn only once when cooking. Both steps ensure that your burger will be most tender and moist.
If you want to add cheese, a thin slice or two should be laid on the patty after it has been flipped. While the second side cooks the cheese will melt.
If you’re serving a burger buffet for a gathering, dress things up with some flavored mayos and a variety of mustards in addition to the standard lettuce, tomato and ketchup. And think outside the box (of hamburger buns, that is); offer toasted rye, sourdough and other interesting breads as well.