Buffalo burgers with pickled onions and smoky red pepper sauce
From chef2 16 years ago
- 15 minutes to make
- Serves 4
you can use ground beef in place of Buffalo
Ingredients
- Buffalo burgers with pickled onions and smoky red pepper sauce shopping list
- Active time: 1 hr Start to finish: 2 1/2 hr shopping list
- Servings: Makes 4 servings. shopping list
- IngredientsFor sauce shopping list
- 1 red bell pepper shopping list
- 1/2 cup low-fat buttermilk dressing shopping list
- 1 small garlic clove, chopped shopping list
- Rounded 1/4 teaspoon hot Spanish smoked paprika* shopping list
- 1/4 teaspoon salt shopping list
- For pickled onions shopping list
- 2 small red onions (1/2 lb total) shopping list
- 1/2 cup cider vinegar shopping list
- 1/4 cup sugar shopping list
- 1 teaspoon salt shopping list
- For burgers shopping list
- 1/4 teaspoon salt shopping list
- 1/4 teaspoon black pepper shopping list
- 1 lb ground buffalo**, formed into 4 (1/2-inch-thick) patties shopping list
- 4 English muffins, split in half shopping list
- Special equipment: about 20 wooden picks shopping list
How to make it
- Preparation
- Make sauce:
- Roast bell pepper on rack of a gas burner over high heat, turning with tongs, until skin is blackened, 12 to 15 minutes. (Or broil pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.)
- Transfer to a bowl and cover tightly, then let stand 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and coarsely chop. Purée pepper in a blender with dressing, garlic, paprika, and salt until smooth, then transfer to a bowl and chill, covered, until ready to serve.
- Grill onions:
- Peel onions and trim root ends slightly, leaving onions whole, then halve lengthwise and cut halves lengthwise into 1/2-inch-thick wedges. Insert 1 wooden pick through each wedge to hold layers together while grilling, then put onions in a bowl.
- Heat vinegar, sugar, and salt in a small nonreactive heavy saucepan over moderate heat, stirring, until sugar is dissolved. Pour pickling liquid over onions, stirring occasionally to coat with liquid, and let stand 5 minutes (onions will brighten in color), then drain onions and pat dry.
- Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate. Grill onions on a lightly oiled grill rack, covered only if using a gas grill, turning over once, until tender, about 5 minutes total. Remove and discard wooden picks.
- Grill burgers:
- Sprinkle salt and pepper on both sides of burgers, then grill burgers on lightly oiled grill rack, covered only if using a gas grill, turning over once with a spatula, 5 to 6 minutes total for medium-rare. Meanwhile, grill English muffins, turning over once with tongs, until toasted, about 3 minutes total. Serve burgers on muffins topped with sauce and onions.
- Cooks' note:
- If you aren't able to grill outdoors, you can use a hot well-seasoned ridged grill pan. Grill onions first, then burgers, then muffins, all over moderately high heat. (Burgers may take 1 minute longer than if cooked outdoors.) Lower heat during cooking as necessary.
People Who Like This Dish 4
- superfox12082 Somewhere, Minnesota
- grandmommy Nashville, TN
- jenniferbyrdez Kenner, LA
- raelene1951 Brighton, CO
- dandelion Ashland, NE
- chef2 Las Vegas, NV
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The Rating
Reviewed by 2 people-
Fantastic.
jenniferbyrdez
in kenner loved it
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Sounds really good. Thanks.
grandmommy
in Nashville loved it
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