A great Burger starts with great ingredients! May is National Burger Month, so let's have some fun and build your best burger with Wild Idea Buffalo Company's 100% Grass-Fed/Grass-Finished Ground Buffalo and build a better burger!
For a little incentive, we are turning this into a contest, with three chances to win a $100.00 Gift Certificate! Winners will be broken down into 3 categories: 1) Best Recipe 2) Best Photograph 3) Most Creative. Plus the Overall Favorite of the 3 categories will win a private Buffalo Burger Party catered by Jill for you and 20 of your friends!
Here's how it works: Send your Wild Idea Buffalo Burger recipe and photo to email@example.com and we'll post your recipe and photo. Entries must be received by noon on Wednesday, May 25th. Winners will be announced on National Burger Day, Saturday, May 28th!
Affiliated partners and professional chefs/photographers are encouraged to submit entries, but can not qualify to win.
Let the "Build A Better Burger" Contest begin! Good luck to all!
Mushroom Soup Buffalo Burger - By Arthur C.
Ingredients (mix, bbq, bake):
1 pound lean Wild Idea Ground Buffalo
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
or you own beef, buffalo or chicken stock, Mix together into one or two patties
2 pieces “real cheddar cheese"
1 extra large Brioche bun w/ sesame seeds
3-4 pieces of Romaine lettuce
+ mustard, relish and/or ketchup, mayo, etc...
1 package (20 ounces) frozen crinkle-cut French fries, if you desire
Peppa Buff Burgers - By Mary M.
3 1/3 pound buffalo patties, salt & pepper both sides
3 Buns, buttered and toasted -- Butter me buns OK!
Caramelized Onion: One white onion sliced thin, sauté in mix of olive oil/butter, salt, pepper and a couple of teaspoons of sugar
Arugula (what kind of lettuce do pirates eat? AAAARUGULA)
Peppa Buff Sauce:
1/2 cup mayo
1/2 cup sour cream
2 Tbsp water
1 tsp salt
1 tsp fresh ground pepper
1/2 tsp mince garlic
1/2 tsp thyme
1/2 tsp sugar
1/4 tsp dried parsley
Nuoc Cham Wild Idea Premium Buffalo Burgers - By Liz L.
The classic Vietnamese Sauce adds lots of flavor to ground Buffalo. While this recipe is a starting point, variations are encouraged. Add more or less crushed red pepper flakes for a spicer or less spicy burger. Like a little more sweet to your heat? Add more sugar. What variations are not encouraged? Just like Wild Idea Buffalo is premium buffalo that has no equal, Red Boat Fish Sauce has no equal either. Use Wild Idea Premium Ground Buffalo Meat and Red Boat Fish Sauce!
2 cloves garlic, minced
2 teaspoons crushed red pepper flakes
2 Tablespoons white sugar
1 cup water
2 Tablespoons shallots, finely chopped
2 Tablespoons lime juice
Zest of half a lime
Tops of three green onions, finely chopped or 1/4 cup cilantro, finely chopped
4 Tablespoon Red Boat Fish Sauce
1 lb. premium ground Wild Idea Buffalo meat
4 Potato hamburger buns
Sriracha/mayo mixture to taste or Siriacha/ketchup to taste
Ahead of time, in a small saucepan, add minced garlic (a garlic press works best), crushed red pepper flakes, sugar and water. Heat over medium heat until sugar is dissolved. Remove from heat and cool. When cooled, add the mixture and the remaining ingredients to a larger bowl. Combine with your hands until well mixed. The meat will be very wet. Place the meat in a strainer and place over the bowl. Marinate in the refrigerator for at least 2 hours.
Remove the meat from the refrigerator. While some liquid will have drained, the meat will still be wet. Make into 4 patties (about 6 ounces each) that are flatten to about a 1/2 inch and place on a grill topper. The patties will be difficult to place directly on grill so the grill topper makes for easy grilling. Once the patties have cooked on one side, they will be easy to turn. Cook to desired doneness.
While patties are grilling, grill hamburger buns. assemble the burgers using the mixed greens and sauce of your choice.
Wild Idea Competition Burger - ByAndy and Frank
1 lb ground buffalo
1 tbsp each smoked paprika and garlic powder
1 tsp each chipotle spice and salt
3 tbsp butter
1.5 tbsp whiskey (wheat or bourbon)
1/2 onion, sliced
1 bell pepper
1 tomato, sliced
1 avocado, sliced
4oz smoked gouda, sliced
2 pretzel buns
Barbecue sauce of choice
1. Heat grill to 400.
2. Cut pepper into 4 large slices and place over grill. Grill for 7-10 minutes per side (longer for blacker pepper, shorter for less blackened). Remove from grill.
3. Put butter into pan over medium heat to brown. Use spatula to move butter around every 20 seconds.
4. Remove butter from heat once browned and mix in whiskey.
5. Mix ground buffalo with spices and egg, then form into two 1/2 lb. patties.
6. Coat burger patties in whiskey browned butter and set aside.
7. Place butter back on medium heat and add onions to pan, mixing to coat in butter. Reduce heat to medium-low and stir onions every minute until starting to caramelize.
8. Place burgers on grill for 3.5 minutes on one side (shorter or longer as desired). Flip burgers and add cheese over top. Continue to grill for 2-3 additional minutes.
9. At 1 minute before taking burgers off grill, halve the buns and place them on grill, inside facing downward.
10. Remove burgers and buns from grill. Assemble with sauce, caramelized onions, grilled pepper, avocado, and tomato.
11. Eat burger.
Thanks for this opportunity!
Zesty Herb Buffalo Burger - by Lisa J.
1 pound ground buffalo
3 tbs fresh minced onion
3 tbs crumbled feta cheese
2 tbs fresh minced parsley
1 tbs fresh minced chives
1 tbs grated parmesan cheese
1/2 tbs garlic salt
1 tbs Za’atar
1 tbs olive dust
1/2 tbs dry roasted garlic
1 cup real mayonnaise
1/4 cup Greek plain yogurt
1 tbs fresh minced parsley
1 tbs fresh minced chives
1 tbs Za’atar
1 tbs olive dust
My Favorite Buffalo Burger - by Holly S.
This is my favorite burger recipe that puts together a range of nutrition benefits in a simple but flavorful burger. Wild Idea's ground buffalo makes the best burgers I ever ate, by the way! I just mince one shallot per pound of burger, add hickory smoked salt to taste, and make four burgers per pound. This size fits the sprouted grain English muffins that I use for buns. I add a little cooking spray to the burgers, maybe a little extra salt on the outside, and cook in the skilled on medium high for two minutes per side, for a nice medium rare. I toast the English muffins, then add a slice of sharp cheddar, sliced vine ripened tomato slices, home-grown broccoli sprouts, and spicy brown mustard.
This burger is served with roasted bite-sized potatoes, and a mixed baby organic power greens salad. The salad has red bell peppers, a little garlic salt, ground pepper, chopped walnuts, a sprinkling of nutritional yeast (nice "cheesy" taste and lots of B vitamins), and a touch of good olive oil.
Thanks so much for all you do! Happy cooking.