Buffalo Burgers As seen on The Defined Dish Bookmark recipe Print recipe Download recipe Share Total Time 0 seconds Prep Time 0 seconds Cook Time 0 seconds Rating 0 out of 5 stars () Ingredients 2 lbs. ground bison1 egg, whisked2 tbsp. Frank's Red Hot Saucekosher saltblack pepper1 egg1 cup Safflower Seed Oil (you can sub Avocado oil or "light" olive oil)2 cloves garlicjuice of 1 lemon4 tbsp. Frank's Red Hot Sauce1 tbsp. finely chopped fresh parsleyKosher Salt, to tasteBlack pepper, to tasteButter lettuce leaves or hamburger bunssliced tomatoessliced red onionsliced cucumber Calories DinnerEggsGluten-FreeIntermediateVegetablesLunchGrillingSpicySavoryBlenderMeatMain Courses ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete 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!
