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Title: Buffalo Burgers
Categories: Meat
Yield: 4 Servings
| 1 | lb | Ground buffalo |
| 1/4 | ts | Pepper |
| 1 | ts | Worcestershire sauce |
| 4 | ts | Ketchup |
| 1 | ts | Salt |
| 1 | ts | Mustard |
| 2 | ts | Horseradish |
The beauty of this recipe is that accurate measurements can go out the window. Add more or less of the spicings that you like. Toss it all in and mix it up. Patty up and grill. Serve like a regular hamburger. Tip: If you have a grill that tells the temperature, keep it down! Or let the coals die down some. Don't put lean buffalo meat in the flame. ( Buffalo is a lean red meat and is some what dry so you have to cook it slowly to keep the juices in.) These burgers were taste tested by the usually critical teen-age crowd. They asked for seconds. I take that as an impressive OK.
From "1993 Fresh Produce and More" Minnesota Grown Farmer to Consumer Directory; Minnesota Dept Of Agriculture; 90 West Plato Boulevard;St. Paul,MN 55107-2094
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