Bulletin E-Edition:
Buffalo Burgers with Smoky Red Pepper Sauce
Published: April 16, 2013 9:01PM PDT
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brought to you by Epicurious.com and NutritionData.com
Calories 355; Total Fat 15g; Carbohydrates 29g
Buffalo (or bison) meat is becoming increasingly popular as a healthful alternative to beef. Its flavor is quite similar to that old standby—and not gamy, as some people fear—but it tends to be much leaner, so take care not to overcook it. Look for it fresh or frozen in the meat section of your grocery store or at your butcher or local farmers' market. Fire-roasted red pepper sauce adds vibrant color, smoky flavor, and loads of vitamin C.
Photograph by: Romulo Yanes
Amounts per serving plus the % Daily Value (DV) based on a 2,000 calorie diet:
- 355 Calories (18%)
- 29g Carbohydrates (10%)
- 2g Fiber (9%)
- 25g Protein (50%)
- 15g Total fat (22%)
- 6g Saturated Fat (29%)
- 638mg Sodium (27%)
- 73mg Cholesterol (24%)
Go to the recipe on Epicurious.com
See the full nutritional analysis on NutritionData.com
Ingredients
- 1 red bell pepper
- low-fat buttermilk dressing
- 1 small garlic clove, chopped
- Rounded 1/4 teaspoon hot Spanish smoked paprika*
- 1/4 teaspoon salt
- 2 small red onions (1/2 lb total)
- 1/2 cup cider vinegar
- 1/4 cup sugar
- 1 teaspoon salt
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lb ground buffalo**, formed into 4 (1/2-inch-thick) patties
- 4 English muffins, split in half
- Special equipment: about 20 wooden picks
Preparation
Roast bell pepper on rack of a gas burner over high heat, turning with tongs, until skin is blackened, 12 to 15 minutes. (Or broil pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.)
Transfer to a bowl and cover tightly, then let stand 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and coarsely chop. Purée pepper in a blender with dressing, garlic, paprika, and salt until smooth, then transfer to a bowl and chill, covered, until ready to serve.
Peel onions and trim root ends slightly, leaving onions whole, then halve lengthwise and cut halves lengthwise into 1/2-inch-thick wedges. Insert 1 wooden pick through each wedge to hold layers together while grilling, then put onions in a bowl.
Heat vinegar, sugar, and salt in a small nonreactive heavy saucepan over moderate heat, stirring, until sugar is dissolved. Pour pickling liquid over onions, stirring occasionally to coat with liquid, and let stand 5 minutes (onions will brighten in color), then drain onions and pat dry.
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate. Grill onions on a lightly oiled grill rack, covered only if using a gas grill, turning over once, until tender, about 5 minutes total. Remove and discard wooden picks.
Sprinkle salt and pepper on both sides of burgers, then grill burgers on lightly oiled grill rack, covered only if using a gas grill, turning over once with a spatula, 5 to 6 minutes total for medium-rare. Meanwhile, grill English muffins, turning over once with tongs, until toasted, about 3 minutes total. Serve burgers on muffins topped with sauce and onions.
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