This Recipe was made for our dear friend Jim Harrison, who shares our love for a good bacon cheeseburger. (makes 6 to 8 burgers)
Ingredients:
2 lbs. Ground buffalo Steak
2 tablespoons olive oil
½ teaspoon mustard
1 teaspoon ketchup
1 teaspoon thyme
1 teaspoon Worcestershire sauce
2 teaspoon salt & pepper
6 to 8 ounces Irish cheddar or good quality American cheddar
6 to 8 ounces happy bacon or Pancetta, pan fried
1 onion, sliced and sautéed lightly
6 to 8 hamburger buns or sour dough bread, lightly toasted
1.) Mix all spice ingredients, but Buffalo into paste.
2.) Add ground Buffalo and mix thoroughly together with hands.
3.) Pat into 6 or 8 patties, 1 inch thick.
4.) Grill buffalo burgers over high hot gas heat. Grill with lid closed for 2 minutes each side. Sprinkle cooked burgers with a finishing salt.
5.) Add cheese to cooked side, immediately after turning.
6.) Top with pan fried bacon or pancetta, and lightly sautéed onions.
*It may be trendy to use different cheeses and exotic toppings on a burger, but there is nothing that replaces the classic. I have tried many cheeses for toppings and hands down cheddar is simply the best. Add your favorite condiments, but warm first.
Wine Pairing:
In honor of my memorable evening in Livingston MT. I choose a Chateau de Pez Saint Estephe 2002, Medoc Region France A Bordeaux blend of Cabernet Sauvignon, Cab Fran, Merlot & Verdot. Fruity and earthy to the nose with a hint of spice and tobacco, that carries through to the palate. Medium bodied with a rich fullness and a lingering finish.