Recipe – Greek Buffalo Burgers

September 7, 2008 at 8:42 pm 5 comments

Today was probably the second best day of the year (the first being my wedding day!) because football has returned. And given that my lovely bride is on call tonight, I had the day to myself – which provided for ample opportunity to take in lots of gridiron action and get to grilling and Week 1 of my new Sunday feature, Gourmet from the Tailgate.

My choice for Week 1 action? A really great, really healthy, Greek Buffalo Burger. It features feta cheese, colossal Greek olives, Roma tomatoes and mild yellow pepper rings. It’s absolutely fantastic and a lot more flavorful than your run of the mill tailgate burgers. Trust me guys, the effort is worth it.

If you’ve never tried a buffalo burger or buffalo meat, I highly recommend it. My local grocer carries it most weeks and it’s absolutely certified organic. It’s also quite lean. The meat I get most often comes from Maverick Ranch, a family owned ranch dedicated to environmentally sustainable ranching. Their Buffalo program raises meat on only natural grasses, omits any animal by-product and antibiotics. They also use no hormones. These are really great alternatives to the frozen beef patties or ground beef, and you’re helping sustainable farming (go you!).

So, let’s get cooking.


  • 1 pound Ground Buffalo Meat
  • 2 Roma Tomatoes sliced into rings
  • 2 Tablespoons mild yellow peppers
  • 7 colossal Greek black olives – cut into quarters
  • 3 tablespoons Crumbled Feta Cheese (get the dried kind not the brine packed, it will add too much salt and kill the taste of your buffalo!)
  • 2 tablespoons Dan’s Burger seasoning (recipe below)
  • 1 tablespoon fresh lime juice
  • 2 whole wheat kaiser rolls

1. Pull the meat from your package and place it into a medium sized bowl. After you’ve washed those hands, massage the meat a bit and add the burger seasoning and the lime juice. If you’d like, you can add the feta at this step or use it as a topping. I use 1 tablespoon per half pound of meat, so you don’t add too much salt to the buffalo.

2. After kneading the spices into the buffalo meat, form two patties (I like my burgers thick, but if you want smaller patties, you can probably pull off four from a pound of meat).

3. Once you’re done, bring your meat out to a pre-heated grill and toss those babies on.

4. Cook according to directions on the package. Because it’s leaner than beef, Buffalo will cook faster! So, if you like your burgers a bit more on the rare or medium rare side, be sure you pull them off sooner than you think you’ll need to. In my experience Ground buffalo will reach 160˚F 15%-20% faster than ground beef or even ground sirloin. If it’s your first time cooking with buffalo, use a thermometer and check the internal temperature often. Mine took about 4 minutes a side, if not a little less, for a nice pink medium rare.

5. Place your burger on a kaiser roll and top with the colossal Greek olives, the feta (if you didn’t add it to the meat), the pepper rings and the tomatoes. Couldn’t be easier!

These burgers are huge on flavor and the tart feta cheese, tang of the pepper rings and rich saltiness of the Greek olives all play very well with the slightly gamier taste of the Buffalo meat. These things literally melt in your mouth they’re so lean. All in all, they’re a lot healthier for you as well. So you won’t feel as guilty polishing off that second one if you’re on your own (though admittedly I couldn’t finish the second). It pairs very well with Sam Adams’ Oktoberfest and is perfect for any football pre-game.

Now, if I could only get the lowly Lions to play as well as these things taste. At least I’ll have the food coma to overcome the poor score.

Oh, and if you want to try my spice blend here’s the recipe!
Dan’s Burger Rub (Recipe good for 1 pound of meat)

  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons black pepper
  • 1 teaspoon lemon pepper
  • 1 teaspoon Cayenne pepper
  • 1 teaspoon Celery salt

Entry filed under: Gourmet from the Tailgate, Our Recipes, Techniques. Tags: , , .

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5 Comments Add your own

  • 1. jen of a2eatwrite  |  September 8, 2008 at 7:43 am

    Your recipe looks great! Buffalo and I don’t agree, though, which bums me out because I agree – it’s great, healthy stuff!

  • 2. kat  |  September 8, 2008 at 11:18 am

    What a great combination of tastes

  • 3. Recipe - Antipasto Sandwich « Diary of a Would-be Chef  |  September 8, 2008 at 10:47 pm

    […] I was really hungry as I was rushing out the door. And since I had leftover Kaiser Rolls from Greek Buffalo Burgers, I opted to make something that would satisfy my hunger pang that was portable and required no […]

  • 4. C.G.  |  February 21, 2009 at 4:07 pm

    Those burgers look DELISH. Do you think I could use my slider press to make an appetizer variation?

  • 5. Daniel Eizans  |  February 23, 2009 at 10:36 am

    C.G. – I’m sure you could. But if you press them thin, be sure to pull them off a little sooner than you’d expect you’d have to – Especially if you’ve never worked with Buffalo before.

    It’s really lean and cooks faster than you’d imagine. Send me a link to a recipe if you make them!


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