Buffalo Burgers - Customer Recipes

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

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Peppa Buff Burgers - By Mary M.
Best Photo Winner!

3 1/3 pound buffalo patties, salt & pepper both sides
3 Buns, buttered and toasted -- Butter me buns OK!
Swiss Cheese
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

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Nuoc Cham Wild Idea Premium Buffalo Burgers - By Liz L.
Winner of Best Recipe & Overall Winner!
Note from Jill: I used only a few tablespoons of water and it worked out just fine. The burgers formed up nicely and I had no issues with purge.  

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! 

Ingredients
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
mixed greens
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. 

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Wild Idea Competition Burger - ByAndy and Frank

Recipe:
1 lb ground buffalo
1 tbsp each smoked paprika and garlic powder
1 tsp each chipotle spice and salt
1 egg
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!

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Zesty Herb Buffalo Burger - by Lisa J.

Burger ingredients
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

Herb dip
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 

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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.

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Simple Flavorful WIB Burgers - By Chris & Kim

Our WIB burgers are simple and plain, because they stand on their own, with flavor that is so fantastic it would be a crime to mask it with any condiments.  Here is the favorite recipe of both Kim and myself:

2 lbs WIB ground 
1 oz Lea and Perrins Worcestershire sauce
2 teaspoons coarse ground pepper
Hand knead and patty into 5 burgers.
Grill at 400 deg F to medium rare or medium.
Top with slice of extra sharp cheddar cheese.

Serve on a nice bun (We use Killer Dave's Organic Buns).
Dress with condiments if you must....( we rarely do).

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Jalapeño Popper Stuffed Pepper Buffalo Burger - By Wendy W. 
Winner of Most Creative Recipe!

Burger:
1 lb ground Buffalo
2-3 Tbsp Jill’s Mexican seasoning
6 oz baby Bella mushrooms, chopped
0.5-1 cup cooked quinoa
Mix, refrigerate, and let flavors develop for a few hours

Salsa:
8 tomatoes, diced
1-2 jalapeños, diced
0.5-1 red onion, diced
I can black beans
1-2 hass avocados, chopped
Juice of 1 lime
0.5- 1 bunch of cilantro, chopped
Salt to taste
Mix

Popper:
4-6 jalapeños, top removed and cored
4 oz chèvre (goat cheese)
Mix cheese and bacon, stuff in jalapeños
Grill and let cool

Core and slice green peppers to make a 0.5-1 inch circles
Stuff green pepper with burger mixture, leaving room in the center for a popper sliced to the same size as the green pepper
Be sure to cover the popper with some burger so your goat cheese doesn’t leak out while grilling

Grill for 5 minutes per side
Toast a brioche bun
Top burger with salsa and grate some cotija cheese on top
Enjoy!!

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Greek Burger – By Kiran S.

Tzatziki and cucumber slices line the bottom of the toasted brioche bun for moisture and crunch. The bison burger is made with fresh onion, garlic, rosemary, thyme, and oregano, lemon zest and juice, and salt and pepper. It is stuffed with grilled, squeaky halloumi cheese and crispy buffalo bacon for a smoky, salty, melty and crunchy moment in the bite. Another dab of tzatziki goes on top of the burger to anchor down some sprouts for another earthy textural element. Then, a rustic, chunky hummus/tabouli combination with smashed and whole chickpeas mixed with cherry tomatoes, garlic, scallions, lemon, and parsley tops it off for a creamy, yet toothsome addition. Flavor and texture overload! Yummmyyyyyy!

Rustic hummus/quinoa tabouli:
2 cans garbanzo beans, Rinsed and drained
0.5 cup tahini
0.5 cup lemon juice (More or less to taste)
0.5 cup EV olive oil
4-6 cloves garlic, minced
Salt and pepper to taste
Mix
Remove about 1/3 of this mixture-Crush and until creamy
Combine back with the rest of the mixture

Add:
1 pt cherry tomatoes, quartered
0.5-1 bunch parsley, chopped
3-4 green onions, sliced (white and green)
0.5-1 cup cooked quinoa
Mix

Tzatziki:
1 cup plain Greek yogurt
2 mini Persian cucumbers, finely chopped
2 sprigs of dill, finely chopped
Salt and pepper to taste
2 tsp Lemon juice
Pinch of lemon zest

Burger:
1 lb ground Buffalo
About 1 tbsp each fresh rosemary, thyme, oregano
1 med onion, diced
4 cloves garlic, diced
1 tsp lemon zest
1/3 cup lemon juice
Salt and pepper to taste
Mix

Fry buffalo bacon in a skillet with olive oil until crispy, chop
Grill 1/4 inch slices of halloumi cheese until soft, chop
Form burgers stuffing halloumi and buffalo bacon in center
Grill 5 min per side
Toast brioche buns

Layer:
Bottom bun
Tzatziki
Thinly sliced cucumbers
Burger
Tzatziki
Sprouts
Rustic hummus/quinoa tabouli
Top Bun
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Wild Idea Island Sliders with Gochujang Slaw - by Maria R.
Makes 6 to 8 Sliders

1 lb Wild Idea Ground Buffalo 
Salt & Pepper

6 to 8 Pineapple wedges (cut rings in half)
6 to 8 Hawaiian Slider Buns

3 TB Gochujang
¼ cup sour cream
Juice from 1 lime

1 bag of Coleslaw Mix (about 14 oz.)
1 red bell pepper, seeded and chopped 
½ cup fresh cilantro, chopped

For the Slaw:
Combine the sour cream, Gochujang, and lime juice. Combine the red pepper, cilantro, and coleslaw mix in a bowl. Spoon the sauce over the coleslaw mix (to taste) and toss to combine. Season with salt.
Reserve any leftover sauce to drizzle over the sliders.

 For the Wild Idea Island Sliders:
Divide the buffalo into six servings and season with salt and pepper.
Lightly spray each pineapple ring with non-stick spray, then grill the burgers and pineapple rings. Toast the buns.
To assemble the sliders, top the bottom buns with the Wild Idea Burger, a sliced pineapple, and Coleslaw. Drizzle with any remaining sauce. Cover with the top bun and serve!

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Bonnibelle’s Buffalo Burgers - By Abbe and John
Named after our daughter, Bonnibelle, this burger combines special products of Vermont with Wild Idea Buffalo and their shared missions of quality and a sustainable environment.

INGREDIENTS
Burger:
1 lb ground buffalo
¼ cup real Vermont Maple Syrup
1 T Chili Powder
2 tsp Garlic Salt
½ tsp Paprika
½ tsp Worcestershire Sauce
¼ tsp pepper

Toppings:
One sweet onion sliced
12oz of good beer (recommend Switchback Ale by Switchback Brewing Co.)
One Granny Smith Apple, cored and sliced
1 lb thick cut bacon (recommend McKenzie Cob Thick Cut Sliced Maple Bacon)
¼ c of real Vermont Maple Syrup
Goat Cheese (recommend Vermont Creamery Goat Cheese)
Potato Buns, buttered and sprinkled with dried basil
Mix burgers and form into 4 patties. Cover and place in the refrigerator while the toppings are made.

Caramelize onions with 1 T of olive oil and 4oz of a good craft beer, such as Switchback Ale. Avoid using a beer that is very bitter like IPA. Should take about 20-30 minutes. Add additional beer if needed.

Cook the bacon and drain fat. Brush maple syrup onto both sides of the bacon and place back on the pan for about 1 minute on each side.

Grill burgers to desired temperature. While burgers are cooking, grill apple slices for a few minutes on each side, and toast buns on the grill.

Assemble the burgers on the buns, with the candied bacon, grilled apples, caramelized onions, and goat cheese spread on the top bun.

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Wild Idea Blue Burgers with Air Fried Crispy Onions – By Maria R.
Serves 4

1 lb Wild Idea Ground Buffalo
Salt & Pepper

1 x Onion
4 slices of Blue Cheese (about 6 oz)
4 handfuls of Lettuce
4 Slices Tomato
4 Brioche Buns
4 TB Mayonnaise

For the Crispy Onions:
Heat the air fryer to 350F. While the air fryer is preheating, slice the onion and toss with a drizzle of olive oil, and a pinch of salt. Air Fry for 10 minutes, then stir the onions and lower the heat to 300F, and air fry the onions for an additional ten minutes. Check the onions and add time if they’re not crispy enough. These can be made in advance and stored in the refrigerator after they cool.

For the Wild Idea Blue Burgers:
Divide the buffalo into four servings and season with salt and pepper. Grill the burgers and toast the brioche buns. Melt a slice of blue cheese over each burger during the last minute of cooking.

To assemble the burgers, spread the Mayo over the bottom buns. Top with the Wild Idea Blue Burger, lettuce, tomato, and some crispy onions. Cover with top bun and serve!

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Wild Idea BLT and Prosciutto Burgers – By Maria R.
Serves 4

1 lb Wild Idea Ground Buffalo
Salt & Pepper

4 oz Sharp White Cheddar, sliced
Sliced Red Onion
Lettuce
Tomato
Avocado, sliced
4 slices Prosciutto
4 handfuls of Basil
4 TB Mayo
4 x Burger Buns

Directions:
Divide the buffalo into four servings and season with salt and pepper. Grill the burgers and toast the buns. Add a slice of sharp white cheddar during the last minute of cooking.

To assemble the burgers, spread the Mayo on the bottom buns. Top with the Wild Idea cheddar burger, lettuce, sliced tomato, sliced red onion, basil, sliced avocado, and a slice of Prosciutto. Cover with the top bun and serve!

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Wild Idea Bullwhip Burgers – By Maria R.
Serves 4

1 lb Wild Idea Ground Buffalo
Salt & Pepper

4 oz Sharp White Cheddar, sliced
Sliced Red Onion
Lettuce
Tomato
Bullwhip Barrel Aged Kelp Hot Sauce
Candied jalapeños
4 TB Mayo
4 x Burger Buns

Directions:
Divide the buffalo into four servings and season with salt and pepper. Grill the burgers and toast the buns. Add a slice of sharp white cheddar during the last minute of cooking.

To assemble the burgers, spread the Mayo on the bottom buns. Top with the Wild Idea cheddar burger, lettuce, sliced tomato, sliced red onion, candied jalapeños, and a drizzle of Bullwhip Barrel Aged Kelp Hot Sauce. Cover with the top bun and serve!

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Wild Idea ‘B’ Burgers – By Maria R.
Serves 4

1 lb Wild Idea Ground Buffalo
Salt & Pepper

4 slices of Blue Cheese (about 6 oz.)
4 TB Wild Blueberry Jam
4 Slices of Cooked Bacon
4 x handfuls of Arugula, or spring mix
4 x Brioche Buns

Directions:
Divide the buffalo into four servings and season with salt and pepper. Grill the burgers and toast the brioche buns. Melt a slice of blue cheese over each burger during the last minute of cooking.

To assemble the burgers, spread the blueberry jam on the bottom buns. Top with the Wild Idea Blue burgers, bacon, and arugula (or spring mix). Cover with top bun and serve!

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Favorite X-large Bison Burger – By Shawn & Peggy G.

Made with the following:
A whopping 0.5 lb of Wild Idea ground bison
chopped white/red onion
favorite BBQ sauce (mine is Fresh Time sweet hickory)
healthy portion of black pepper
1 thick slice of extra sharp cheddar cheese
2 slices tomato
baby spinach greens
** 4 slices of Wild Idea Buffalo Bresaola **
served on a Dave's Killer Bread bun
with Michigan cherry & BBQ chips and sweet dill pickle slices.

The bison bresaola really is a great option (and much better in my opinion) than pork bacon.

Our sincerest thanks to Jill, Dan, Colton and Jillian for all the hard work you do to bring us the meat we love and that is the best quality in the market, by far!  Believe me, I've tried over a dozen different bison meat suppliers across US and Canada (North Star, Buffalo Gal, Silver Bison Ranch, Buffalo Valley Meats, North Fork Bison, and many more) and your products are by far the best quality! Thank you also for announcing the ranch tours as we were there for the anniversary party just a few years ago and want to make it out again for another tour in the Zeburban!