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bison burger (buffalo burger) with a whole wheat bun on a white plate with a red heart

Coffee-Kissed Buffalo Burgers

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This recipe from Amy Reiley's aphrodisiac cookbook Romancing the Stove, gives a classic burger a makeover using American Bison and spiking the meat with the rich, earthy flavor of coffee.
Course dinner, Lunch
Cuisine American
Dish Type burger, sandwich
Cooking Style Easy, grill
Diet and Health healthy-ish, low fat
Seasonal summer
Ingredient bison, buffalo
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Servings 4 servings
Author Amy Reiley

Ingredients

  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tsp fine coffee grounds
  • 1 lb ground buffalo or 4 buffalo patties,
  • 1/2 sweet onion cut into rounds
  • 2 tbsp oyster sauce
  • 4 slices ripe tomato optional,
  • 2 whole grain sandwich rolls The sandwich is designed as open-faced is to help keep the meal light for a romantic evening. To serve a crowd, feel free to use full buns for practical purposes!

Instructions

  • Mix salt, pepper and coffee grounds into the ground buffalo and form 4 burger patties with 1/4 inch thickness.
  • Brush grill with cooking oil and heat to medium.
  • Cook burgers for 3-5 minutes per side depending on desired doneness, flipping once. (Because of its low fat content, buffalo will become tough if overcooked.)
  • After burgers are flipped, add onion rounds to the grill. Grill onions 2-3 minutes per side.
  • Top each half of the buns with 1-2 tsp oyster sauce. Add a tomato slice (optional) and 1/4 of the grilled onions. Top with a burger and serve open-faced.
  • If you are only serving 2 burgers, save the second bun and toppings separately, in the refrigerator, for up to 48 hours.
  • *The recommendation to serve the sandwich open-faced is to help keep the meal light for a romantic evening. If you're going to be serving burgers to a crowd, (particularly outdoors), feel free to use full buns for practical purposes!
  • (The ground buffalo mixture can also be used to make meatballs. Just brown lightly in a sauté pan and serve with pasta or as an appetizer with oyster sauce for dipping.)