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Oklahoma Sweet and Hot Buffalo Burgers

Oklahoma means home of the RedMan. Nothing was more American to the old west as Buffalo meat. It


2 lbs. fresh ground buffalo meat
3/4 c. finely diced red onions
1/2 c. finely diced green chili peppers
2 tbs. butter
1/2 c. Sutter home white zin.
8 ounces pepper jack cheese, 6 slices
2 medium peaches
1/2 cup prepared dijon mustard
sea salt & black pepper
6 sourdough rolls


Preheat 1/2 grill to a medium heat, after gently lubing the grate with spray cooking oil. Charcoal is the best.
Parboil peaches to remove skin. Take 1 peach, remove pit, put in food processor with 1/4 cup red onion and 1/2 cup mustard, Puree, put in bowl and refridgerate.

In a skillet, sweat remaining 1/2 cup onion and peppers in 2 tbs butter. Roughly 2-3 minutes. In a large bowl place 2 lbs. buffalo meat. gently kneed in onion and pepper mixture, with wine. Add in 1 tbls. salt, ttbs. pepper, gently. Form into 6 , 1/3 lb. patties, slightly indented in the middle. Let rest 15-30 minutes in fridge.

Take 2nd peach, half, and remove pit. Slice into 12 thin wedges.

Place burgers on grill, cook 2-3 minutes, rotate 1/2 turn, cook additional 2 minutes. Flip burger, put on newew spot on grill cook 2 minutes. Place peach slices on grill where burgers had been. Lightly salt and pepper burgers. Rotate burger 1/2 turn, cook additional 1 minute.

Remove burger from direct heat. Place one slice of pepper jack cheese on each burger, and 2 grilled peach slices, browned side up. Open each bun, place opened side down on grill grate, and replace lid on grill for 2 minutes. Remove burgers and buns from grill to large platter. Place one burger on each bun, dollup with a generous amount of peach mustard, and serve.


Oklahoma has fantastic buffalo meat, as well as native peaches, and llocal cheese makers. The heat from the chili peppers, cheese, and dijon mustard is offset by sweetnes of the peaches.