Ground bison is a surprise ingredient in this burger recipe. Because it is so low in fat, bison, also known as buffalo, benefits from being seasoned well. It is also best cooked rare to preserve the natural juices. These patties, however, can also be made with ground beef or turkey. If you like, cilantro, thyme or oregano could replace the marjoram. Accompany with grilled corn and pickles.
Buffalo Burgers with Tomato and Marjoram Topping
4 tsp. olive oil
1 large onion, finely chopped
3 serrano chiles, seeded and minced
1 1⁄4 lb. (625 g) ground bison (buffalo), turkey or beef
1⁄4 cup (1⁄3 oz./10 g) minced fresh marjoram
3⁄4 lb. (375 g) cherry tomatoes, quartered, or 2 large tomatoes, chopped
Fresh lime juice, to taste
Kosher salt and freshly ground pepper, to taste
Prepare a hot fire in a grill.
In a small, heavy frying pan over medium heat, warm the oil. Add three-fourths of the onion and 2 of the chiles and sauté until tender, about 5 minutes. In a medium bowl, place the meat. Add the onion mixture and half of the marjoram. Mix gently to blend. Form 4 patties 1 inch (2.5 cm) thick.
Mix the tomatoes and the remaining onion, chile, and marjoram in a small bowl. Season to taste with lime juice, salt and pepper.
Sprinkle the burgers with salt and pepper. Grill as desired, about 3 minutes per side for rare (beads of juice will rise to the surface of bison burgers). Transfer to warmed plates, top with the tomato mixture, and serve immediately. Serves 4.
Find more simple, seasonal weeknight recipes in our cookbook Weeknight Fresh + Fast, by Kristine Kidd.