Rebel House Buffalo Burger
Servings: 4
Ingredients:
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1 tbsp (15 mL) vegetable oil
1 onion, diced
1 egg
2 tsp (10 mL) chopped fresh thyme, rosemary or oregano (or 1/2 tsp dried)
2 tsp (10 mL) dijon mustard
2 tsp (10 mL) prepared horseradish
1/2 tsp (2 mL) each salt and pepper
8 oz (250 g) medium ground beef
8 oz (250 g) ground buffalo
4 kaiser rolls or hamburger buns
4 leaves lettuce
1 tomato, sliced
Half small red onion, thinly sliced
Preparation:
In skillet, heat oil over medium heat; fry diced onion, stirring occasionally, until softened, about 5 minutes. Let cool.
In large bowl, beat egg. Stir in thyme, mustard, horseradish, salt and pepper; mix in onion, beef and buffalo. Shape into four 1/2-inch (1 cm) thick patties. (Make-ahead: Cover and refrigerate for up to 6 hours. Or layer between waxed paper in airtight container and freeze for up to 1 month; thaw in refrigerator.)
Place patties on greased grill over medium-high heat; close lid and cook, turning once, until no longer pink inside, about 10 minutes.
Cut rolls in half; place, cut sides down, on grill and toast until golden, 1 to 2 minutes. Layer burgers, lettuce, tomato then onion on bottoms; sandwich with tops.
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