Frontier Buffalo Burger with Green Tomato Salsa
Submitted by atlasgirl
Buffalo burgers grilled medium rare and stacked with grilled portobello caps and a quick green tomato salsa. Lean game meat, smoky mushroom layer, tart unripe tomato salsa with jalapeno heat.
YIELD
6 servingsPREP
1 hrsCOOK
20 minREADY
40 minBuffalo (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.
Ingredients
Directions
Preheat grill.
Mix tomatoes, onions, peppers, coriander, jalapeno and ¼ teaspoon salt in a bowl.
Allow to sit for ½ hour.
Pour off juice and add honey and vinegar.
Refrigerate ½ hour.
Rub mushrooms with oil and season with salt and pepper.
Grill on both sides until done.
Season burgers and grill on both sides until medium rare.
Layer with portabello on the bottom, salsa, then meat and topped with additional salsa.
Add coriander to garnish.
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