| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 (8-ounce) burgers |
Ingredients
- 1 1/2 pounds ground buffalo
- 1/2 pound ground chuck
- 1 medium onion, finely chopped, about 1 cup
- 3 tablespoons sun-dried tomato paste
- 1/4 teaspoon liquid smoke
- Kosher salt
- Freshly ground black pepper
- 4 hamburger buns, for serving
Instructions
- Preheat an outdoor grill to medium-high.
- Put the buffalo, chuck, onion, tomato paste, and liquid smoke in a large bowl and season generously with salt and pepper. Mix everything together with your hands until it is well combined.
- Take about 1 cup (8 ounces) of the meat mixture and form it into patties with your hands or in a hamburger press. When you have them all made, grill them, turning frequently, until cooked through, about 8 to 10 minutes total. (Alternately, cook them in a large nonstick skillet over medium-high heat until cooked through, about 8 to 10 minutes.) Serve on hamburger rolls with the toppings of your choice.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 399 |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 54 g |
| Cholesterol | 141 mg |
| Sodium | 720 mg |
Reviews
We ate with only cheddar cheese and bbq sauce. It really helped the Bison to stay moist by mixing with the beef. We couldn’t find sun dried so used reg tomatoe paste with basil & garlic. The paste made the burger a little sweeter, which is what I like when I eat at Ted’s Montana Grill.
Great taste! Burgers held their shape throughout the cooking process. I wound up using 1# buffalo and 1.5# of ground chuck and it came out really good.
These burgers were exceptionally delicious. I tweaked just a little though. Instead of 1.5 lbs of buffalo and 0.5 lbs of chuck I went with 2 lbs of buffalo and 1 lb of chuck. I also added a tablespoon of garlic infused olive oil.
I used a 1 cup measuring cup to portion out my burgers and it made six 8oz burgers and one 10oz burger. This recipe will definitely be put into my favorites for later use again.
Topped them with heirloom tomato, dijon mustard, and olive oil and cracked pepper mayo, and had them on toasted ciabatta buns.
The combination of chuck & bison gives the perfect mouth-feel to this burger. I’ve served it dozens of times and always get high approval from my guests.
Great burgers, we’ll definitely be making them over and over again in the future. We had to make our own sundried tomato paste and we’ll probably add less onions next time, but a great recipe.
Buffalo burgers are usually so dry. This recipe really adds so much flavor to the meat. Everyone in my home raved over the burgers and no one could tell it was buffalo. A wonderful and easy dish!
My family loved these!! I also had seen on Emeril when he stuffed the burgers with cheese before he cooked them and these taste so good with a smoked gouda stuffed inside
Simple, easy to do and taste great…
ONLY ONE WORD “DELICIOUS”MUST TRY IT UM UM UM GOOD.
These burgers were AWESOME! The looks in the eyes of my partygoers were priceless. They are all heralding me as the best BBQ chef ever, and all I did was whip up these burgers in about 5 minutes… Simple, fast and DELICIOUS!