Buffalo Burgers
Total Time
0 seconds
Prep Time
0 seconds
Cook Time
0 seconds
Rating
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Ingredients
- 2 lbs. ground bison
- 1 egg, whisked
- 2 tbsp. Frank's Red Hot Sauce
- kosher salt
- black pepper
- 1 egg
- 1 cup Safflower Seed Oil (you can sub Avocado oil or "light" olive oil)
- 2 cloves garlic
- juice of 1 lemon
- 4 tbsp. Frank's Red Hot Sauce
- 1 tbsp. finely chopped fresh parsley
- Kosher Salt, to taste
- Black pepper, to taste
- Butter lettuce leaves or hamburger buns
- sliced tomatoes
- sliced red onion
- sliced cucumber
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Preparation
Step 1
In a large bowl, combine the bison, egg, 2 tbsp. franks hot sauce, salt and pepper. Using your hands, mix until well combined. Form meat mixture into 6 burger patties and set on a parchment paper wrapped baking sheet until ready to grill.
Step 2
To make the Buffalo Sauce pour safflower seed oil in a mason jar. Crack egg into the jar. Take an immersion blender and place all the way down to the jar with blade directly over the egg yolk. Turn the immersion blender on and hold in place for 10 seconds before slowly raising up and down throughout the mixture until the oil emulsifies, roughly 30 more seconds.
Step 3
Now add the remaining sauce ingredients (garlic, lemon juice, 4 tbsp. franks red hot, kosher salt and pepper) and using the immersion blender, blend until smooth. Stir in the chopped parsley. Refrigerate until ready to serve.
Step 4
Grill burgers over medium to medium-high heat until done to desired doneness, about 4 minutes per side for medium-rare.
Step 5
Remove from grill and let rest for 10 minutes before serving.
Step 6
Serve in between lettuce leaves for a bunless burger, or use buns (if desired) topped with the buffalo-mayo sauce, tomatoes, onions, and cucumber.
Step 7
Enjoy!
Step 8
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