Grilled Jalapeno Buffalo Burgers

Swap beef for buffalo and your burgers get leaner, a touch sweeter, and richer in flavor. Bison carries far less fat than ground beef, which is what makes these a popular better-for-you cookout pick.

That leanness comes with one rule: don’t overcook them. With so little fat to keep things moist, buffalo dries out fast, so medium is as far as you want to push it, with a still-juicy center.

The patties get mixed with onion, garlic, and a homemade hot chile sauce that works jalapeno heat right into the meat instead of just sitting on top. The sauce adds moisture as well as fire, which helps offset the lean grind.

Grill them about four inches from the coals, flipping just once, four to six minutes a side for medium. Pile them on buns with cool lettuce and tomato to balance the heat, and let the smoke from the grill play against the buffalo.

Chef Tips

• Handle the meat lightly and don’t pack the patties tight; overworked burgers turn dense and tough.
• Pull bison burgers at medium, around 145 to 150°F (63 to 66°C); well-done leaves them dry.
• Press a shallow dimple in the center of each patty so they cook flat instead of bulging.

Variations

• Mix shredded cheese or extra chopped jalapenos right into the patties.
• Top with pepper jack, avocado, or a smear of chipotle mayo.
• No bison? Use lean ground turkey or a beef-bison blend.