Home on the Range Buffalo Burgers with Fresh Garden Herbs and Huntsman Cheese

Going back to a basic burger, the original campfire burger had to be made from buffalo meat. Now gaining in popularity, with its associated health benefits, and more readily available, it was only natural to develop an alternative burger using buffalo. With buffalo being a bit lean, I added some beef into the mix. Since I used two of the best ground meats, I thought I would team them with two favorite cheeses by using the classic Huntsman cheese. A savory blend of herbs rounds out the burger. Enjoy!

Ingredients

• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup minced flat-leaf parsley
• 1/3 cup chopped chives
• 2 teaspoons chopped fresh tarragon
• 2 teaspoons chopped anchovy fillets
• 2 teaspoons minced garlic

Patties

• 1 1/2 pounds ground buffalo (bison)
• 1/2 pound ground chuck
• 1/4 cup thick-and-creamy-style horseradish
• 1/2 cup grated red onion
• 1 1/2 teaspoons salt

• 2 to 3 tablespoons vegetable oil, for brushing on the grill rack
• 12 ounces Huntsman cheese (Stilton layered with Double Gloucester), cut into 6 equal slices
• 6 cracked-wheat hamburger buns, split
• 6 tablespoons Grey Poupon Savory Honey Mustard
• 4 cups coarsely chopped European-style salad mix

Directions

Combine the mayonnaise, sour cream, parsley, chives, tarragon, anchovy, and garlic in a food processor; pulse about 10 times to blend. The mixture should be a pale green. Transfer to a small bowl; set aside.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the patties, combine the buffalo, beef, horseradish, onion and salt in a large bowl. Handling as little as possible, shape into 6 patties.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, 5 to 7 minutes per side for medium, or longer if one desires well done. Top the patties with the cheese during the last 2 minutes of grilling. Place the buns, cut side down, on the outer edges of the grill rack during the final minute of grilling to toast to a light golden brown.

To assemble the burgers, spread the bottom halves of the toasted buns with the mustard, layer with the salad greens and the cheese-topped patties, spread with the herbed mayo and sour cream mixture, and cover with the bun tops.

Makes 6 burgers

Comments: With regard to the hamburger buns, I teamed this recipe with cracked-wheat buns, which I bought at Whole Foods; whole-wheat buns are also fine. I use the best-quality in-store bakery/artisan buns available.

Rick Rohr, Darien, Connecticut