- Calories: 285
- Protein: 28g
- Total Fat: 11g
- Saturated Fat: 3g
- Cholesterol: 60mg
- Total Carbohydrate: 17g
- Dietary Fiber: 2g
- Total Sugar: 7g
- Sodium: 600mg
Geralyn Miller took home the prize of the Too Good To Be Healthy burger cook-off with this brilliant buffalo burger. Opting for free-range game meat like buffalo is surprisingly lean and the flavor is out of this world amazing!
- Prep time
- Total Time
- 1 lb ground buffalo
- 1 egg white
- 2 slices flourless, sprouted low sodium bread, toasted and chopped into bread crumbs
- 1/4 cup Montmorency dried cherries, chopped
- 2 jalapeño peppers, finely diced
- 1 shallot, minced
- 2 Tablespoons extra virgin olive oil, separated
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- 4 Tablespoons bleu cheese, sliced or crumbled
Heat large skillet over medium heat. Combine all ingredients except cheese and 1 tbsp olive oil in a large mixing bowl in the order listed. Using your hands or a large wooden spoon combine all ingredients until well incorporated, but do not over-mix.
Divide mixture into four equal parts and gently form each portion into a patty. Use your thumb to press a dimple into the center of each patty to facilitate more even cooking.
When skillet comes to desired temperature add remaining tablespoon of olive oil to coat the pan and immediately add each of the burgers, dimple side up. Cook for 2-3 minutes until brown, then carefully turn the burgers and add 1 tablespoon bleu cheese to the center of each burger. Cook for an additional 1-3minutes, or until burger reaches an internal temperature of 160°F.
Tent burgers with foil and allow to rest while arranging a bed of arugula, cherry tomatoes and red onion. Place burger on bed of greens and serve!