RECIPES: Recipe Details

Rate This Burger 
Average: 3 (2 votes)

Buffalo Burgers with Blueberry Barbecue Sauce

My friend Martha introduced me to the virtues of buffalo meat. If I am a finalist, she gets to come with me to Napa. I enjoyed experimenting with ingredients indigenous to the Pacific Northwest (with a twist).

Ingredients 

Blueberry Barbecue Sauce
1/3 cup catsup
1/3 cup balsamic vinegar
2 tablespoons molasses
1 tablespoon Worcester sauce
1 Chipotle chile in adobo sauce, chopped
2 cups fresh or thawed frozen blueberries
Patties
½ Walla Walla or other sweet onion, chopped
1 large portobello mushroom, gills removed and chopped
1/3 cup sun-dried tomatoes packed in oil, oil reserved
2 pounds ground bison meat
2 tablespoons fennel seed
2 tablespoons hearty red wine, such as merlot or cabernet sauvignon
1 1/2 teaspoons garlic salt
Freshly ground pepper
Olive oil, for brushing on the grill rack
6 sesame-seeded sourdough buns, split
6 freshly washed red-leaf lettuce leaves

Instructions 

To make the barbecue sauce, whisk catsup, vinegar, molasses, and Worcester sauce in a small bowl. Place the contents of the bowl, along with the chile and blueberries, into a blender. Whirl the mixture until it is sauce-like. To make the patties, prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. When the grill is ready, heat the reserved oil in a medium-sized fire-proof skillet on the grill rack. Add onion, chopped mushroom and sauté until golden brown; add the sundried tomatoes, stir and remove from heat. Place the bison meat in a large bowl, and add the onion mixture, fennel seed, wine, garlic salt and pepper. Using wet hands and handling the meat as little as possible to avoid compacting, it, mix well. Divide the mixture into 6 portions and make six patties about ¾ inch thick at the edges and ½ inch thick in the center. Place the patties on the oiled rack, cover, and cook, turning once, until done to preference, 4 minutes on each side for medium. When the burgers have been turned, baste them with a generous amount of the barbecue sauce and continue cooking. During the last minute of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, place red-leaf lettuce pieces on one side of the bun, add the burger, top with the other side of the bun and serve.