Southwest Buffalo Burger

This fantastic burger was the winner and favorite in our buffalo burger cook off! This simple recipe makes one fantastic burger.

Southwest Bison Burger


  • 1 - Wild Idea Premium Ground Buffalo
  • 1 - tablespoon olive oil +
  • 1 - teaspoon salt
  • 1 - teaspoon black pepper
  • 1 - teaspoon cumin
  • 1 - teaspoon garlic powder
  • 1 - cup pepper jack cheese, small cubes
  • ½ - cup green chilies (2) roasted, peeled, coarsely chopped
  • pico de gallo (recipe below)
  • Jalapeno Infused Hollandaise (recipe below)
  • buns of choice 


  1. Mix meat, olive oil, spices, cheese and chili’s together in bowl with hands and portion into desired patty size.
  2. Refrigerate for ½ hour to assist with binding.
  3. Preheat clean grill to 500°+.
  4. Brush burgers with a little extra olive oil and place burgers on hot grill, grilling 2 minutes each side. Keep grill lid closed.
  5. Brush with olive oil and grill ½ minute each side to give burger a bit of a crust. Serve on buns and top with Pico de Gallo and Jalapeno Hollandaise!

Pico de Gallo Ingredients (Makes 2 Cups):

  • 1¼ - cup finely diced cherry tomatoes
  • ½ - cup finely diced onion (white, red or green)
  • ¼ - cup finely chopped cilantro
  • 1 - tablespoon sugar
  • ¼ - teaspoon cardamom
  • ½ - teaspoon each: coriander, cumin, salt & pepper
  • juice of 1 lime
  • pinch of cayenne (optional)

Preparations: Toss all ingredients together. Season to taste.

Jalapeno Infused Hollandaise Ingredients:

  • 2 - organic eggs, yolks only
  • ½ - teaspoon coarse mustard
  • ½ - teaspoon garlic, chopped
  • 2 - tablespoons lemon juice
  • ½ - teaspoon black pepper
  • 1 - jalapeño, roasted, peeled and seeded
  • 1 - stick salted organic butter, melted


  1. Place all ingredients in blender and puree.
  2. With blender going, slowly add melted butter. Blend until mixture becomes thick.
  3. Place leftover hollandaise in container and store in refrigerator for up to 5 days. Use as a spread on sandwiches or as a dip for crudités.

Photo Credit: Jill O'Brien

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