Rebel House Buffalo Burger

[migration] empty title 225 Author: Canadian Living Credits: [migration] empty title 225

  • Portion size 4 servings


  • 1 tablespoon vegetable oil
  • 1 onion diced
  • 1 egg
  • 2 teaspoons chopped fresh thyme sprigs (or 1/2 tsp dried)
  • 2 teaspoons chopped rosemary (or 1/2 tsp dried)
  • 2 teaspoons chopped oregano (or 1/2 tsp dried)
  • 2 teaspoons Dijon mustard
  • 2 teaspoons prepared horseradish
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 oz medium ground beef
  • 8 oz ground buffalo
  • 4 kaiser rolls
  • 4 hamburger buns
  • 4 lettuce
  • 1 tomato sliced
  • 1/2 small red onion thinly sliced


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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Rebel House Buffalo Burger