Frontier Buffalo Burger with Green Tomato Salsa

Buffalo (bison) is leaner than beef and quicker to overcook, so this stack treats it right: just seasoning, a hot grill, and pulled while still medium rare. The grilled portobello cap doubles as the bottom bun, soaking up burger juices and standing up to the sandwich without going limp.

The green tomato salsa is the smart move. Unripe tomatoes hold their shape after dicing and bring a tart, almost tomatillo-like brightness that cuts through the richness of the buffalo. Coriander (cilantro), jalapeno, and yellow bell pepper round it out, with a teaspoon of honey to balance the acid from the rice vinegar.

The salt-and-rest step on the salsa matters. Pulling off the released juice keeps the salsa tight and chunky instead of watery on the burger.

Pro Tips

• Don’t press the buffalo patties while grilling. Bison has less fat than beef and the juices you squeeze out won’t come back. Keep the spatula off them.
• Grill buffalo to medium rare at most. Past that and it dries out fast.
• Brush the portobello caps with oil and grill gill-side down first. The gills release moisture and concentrate the mushroom flavor.
• Salt the diced tomatoes the full 30 minutes before draining. Less time and you don’t pull enough water, more and the salsa goes flat.

Variations

• Add a slice of smoked gouda or pepper jack between the patty and top salsa layer for a melty middle.
• Serve in a bun if you want a more conventional burger, with the portobello as a stacked layer instead.
• Swap green tomatoes for tomatillos for a Mexican-leaning take with the same tart structure.