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Buffalo prairie burgers
From the Kitchen of the 225 Club
What is it about Denver that makes us think of big chunks of meat?
It's probably the fact that restaurants all over Colorado are filled with items that would shock folks in other parts of the country. It's not uncommon to find buffalo and elk (and, yes, Rocky Mountain oysters) on menus in Colorado restaurants. It's a legacy, of course, of the prairie culture. Colorado might best be known for the Rocky Mountains. But the eastern portion of the state is prairie flatland, where these animals roamed for centuries and have made a comeback in recent years.
The animals these days are farm raised, so munching on buffalo or elk might not be as rustic as it sounds. But, hey, the cow that gave you the juicy steak you had the other night was farm raised, too. Hell, the pig and the shellfish that go into your bacon-wrapped scallops are raised on farms. We'll manage.
- 1 lb. ground buffalo (you can order it from the Buffalo Guys, or find it at meat purveyors in most major cities)
- 1 Tablespoon Italian bread crumbs
- 1 Tablespoon chopped onion
- 1 egg
- Salt and pepper to taste
Mix meat, bread crumbs, onion and egg well. (The 225 Club suggest browning the onions first, because they don't usually cook well when mixed into a burger. But it's your call.) Shape into patties. Place on a hot grill and cook approximately five minutes on each side, until internal temperature reaches 160 degrees. Makes three burgers.
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