Buffalo Burgers with Cheddar Cheese


4.7 of 5 (7)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 439.0
  • Total Fat: 24.0 g
  • Cholesterol: 88.2 mg
  • Sodium: 904.2 mg
  • Total Carbs: 28.0 g
  • Dietary Fiber: 4.7 g
  • Protein: 31.8 g

View full nutritional breakdown of Buffalo Burgers with Cheddar Cheese calories by ingredient


Introduction

Lean, mild tasting buffalo meat is an excellent substitute for ground beef. It's high in iron and low in cholesterol. If your supermarket doesn't carry it, try your local butcher shop. Lean, mild tasting buffalo meat is an excellent substitute for ground beef. It's high in iron and low in cholesterol. If your supermarket doesn't carry it, try your local butcher shop.
Number of Servings: 4

Ingredients

    1 pound extra lean, ground buffalo
    1 small vvidalia or other sweet onion, finely chopped (about 1/4 cup)
    1 teaspoon Worcestershire sauce
    1/2 teaspoon salt
    1/8 teaspoon freshly ground pepper
    4 slices 2% sharp cheddar
    4 whole grain hamburger buns
    4 romaine lettuce leaves, trimmed
    4 tomato slices

Directions

1) In a medium bowl, combine the buffalo, onion, Worcestershire sauce, salt, and pepper; mix well to combine. Divide and shape the mixture into 4 balls.

2) Spray a nonstick skillet with nonstick spray and heat over medium-high heat (or you can also grill). Cook burgers 3-4 minutes per side for medium-rare. After flipping put the cheese on to melt.

3) Toast the hamburger buns. Place the bottoms on 4 plates. Top each with 1 lettuce leaf, 1 tomato slice, and a burger. Place to top on the bun.

Number of Servings: 4

Recipe submitted by SparkPeople user BREEHARDY.

Member Ratings For This Recipe


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    Incredible!
    Delicious...... - 10/30/19


  • no profile photo

    Very Good
    I also add 2TBSP oyster sauce to ground buffalo
    - 6/11/10


  • no profile photo

    Incredible!
    Great for cookouts! - 5/19/09


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    Incredible!
    I LOVE this recipe! I made it last week and it's already on the menu again this week!! - 5/4/09