RECIPES: Recipe Details

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Buffalo Dill Burgers


Dill Topping:
1/2 cup plain yogurt
2 teaspoons fresh, chopped dill
1/2 teaspoon fresh lime juice
1/4 teaspoon black pepper
1 1/2 pounds ground buffalo meat
2 ounces shredded Asiago cheese
2 ounces shredded Mozzarella cheese
2 teaspoons minced fresh garlic
1 1/2 teaspoons salt
1 teaspoon hot chili oil
1/2 teaspoon white pepper
2 tablespoons vegetable oil for grilling rack
2 tablespoons butter
4 whole grain hamburger buns, halved
1 cup fresh spinach leaves


Preheat charcol grill to medium. Ensure the grilling surface is at least 4 inches from the hot coals. Prepare the dill topping by combining the yogurt, chopped dill, lime juice and black pepper in a small bowl. Set aside in refrigerator to keep chilled. To make the patties, in a large bowl, gently mix together the buffalo meat, cheeses, garlic, salt, chili oil and white pepper. With minimal handling, form mixture into 6 equal sized patties and place on a plate or wax paper. Successful grilling of the buffalo patties required the right amount of respect for its lean and healthful qualities. Brush the grill lightly with the vegetable oil once the heat has reached medium. Slow cooking, about 6 minutes per side, with burgers slightly offset from direct flame, will produce a moist, medium cooked burger. Just before the patties are cooked to perfection, placed the buttered half of each bun cut side down on the grill until lightly toasted. Create the burgers by placing one patty on the bottom half of each bun, spread a a thick layer of dill topping onto each patty, toss on 4 leaves of fresh spinach and crown with the toasty top bun. Makes 6 burgers