Buffalo Burgers with Pickled Onions and Smoky Red Pepper Sauce ✔ Like ✔ “Share” ✔ Tag ✔ Comment ✔ Repost ✔Follow me A low-fat alternative to beef, ground buffalo is becoming increasingly available. Ingredients For sauce•1 red bell pepper •low-fat buttermilk dressing •1 small garlic clove, chopped •Rounded 1/4 teaspoon hot Spanish smoked paprika* •1/4 teaspoon salt For pickled onions•2 small red onions (1/2 lb total) •1/2 cup cider vinegar •1/4 cup sugar •1 teaspoon salt For burgers•1/4 teaspoon salt •1/4 teaspoon black pepper •1 lb ground buffalo**, formed into 4 (1/2-inch-thick) patties •4 English muffins, split in half Special equipment: about 20 wooden picks 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 arent 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. *Available at specialty foods shops and Tienda. **Available at Whole Foods stores. Per serving: 356 calories, 15 g fat (6 g saturated), 73 mg cholesterol, 638 mg sodium, 29 g carbohydrates, 2 g fiber, 25 g protein ✔ Like ✔ “Share” ✔ Tag ✔ Comment ✔ Repost ✔Follow me SHARE On Your Timeline To Save ♥✿´¯`*•.¸¸✿Follow me for daily recipes, fun & handy tips, motivation, DIY ideas ♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿ Join Free WEIGHT LOSS SUPPORT GROUP HERE: Losing With Me Read More epicurious/recipes/food/views/Buffalo-Burgers-with-Pickled-Onions-and-Smoky-Red-Pepper-Sauce-109519#ixzz2jP5GIPW8
Posted on: Fri, 01 Nov 2013 16:20:14 +0000
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