The Original Double Buffalo Burger

A couple of weeks ago I entered a food contest held by Gnarly Head Wines.  The contest was to enter an original burger recipe paired with one of the Gnarly Head wines and the top three finalists would have their recipes tasted by a panel that includes Rob Feenie.  I was incredibly interested to meet Iron Chef Feenie in order to convince him to open a restaurant in my new home of Gibsons, B.C. so entered the contest with my 'Double Buffalo Burger'.  Double buffalo as I used ground buffalo and buffalo mozzarella. Unfortunately, I didn’t make it to the finals (although I did get shortlisted) so didn’t get to meet Chef Feenie or give my sales pitch.  However, my girlfriend Tricia is keeping an eye on the menu at Cactus Club thinking Rob might just poach my recipe idea (as if!).  Chef Feenie may not make it, but you certainly can.  Here’s the recipe I submitted.

Gnarly Double-Buffalo Burger (Serves 2)

Basil Aioli

1/3 cup good quality mayonnaise

Zest of 1 lemon, finely grated

Juice of 1 lemon

2 medium garlic cloves, minced

¼ cup fresh basil, finely chopped

¼ teaspoon sea salt

1/8 teaspoon freshly ground black pepper

To prepare the aioli, place all ingredients in a small bowl and mix until well blended.  Cover and place in the fridge for approximately 1 hour to let flavours meld.  When ready to use, taste for seasoning, and add more salt and pepper, if needed. 

Buffalo Burger

½ lb. ground buffalo

1 small egg

1 tablespoon Dijon mustard

1 medium garlic clove, minced

¼ teaspoon sea salt

1/8 teaspoon freshly ground black pepper

Oil for the grill

2 ounces Buffalo mozzarella, thinly sliced

2 hamburger buns, split

1 large tomato, sliced

Prepare a medium-high gas or charcoal grill barbeque.

To prepare the burger, place ground buffalo, Dijon mustard, garlic, salt and pepper into a medium bowl.  In a small bowl, crack the egg and mix gently with a fork to break up the egg yolk.  Add the egg mixture to the buffalo mixture and gently mix with your hands.  Form into two equal sized patties.

Lightly oil the grill grate and place the patties on the grate.  Cover and grill for approximately 5 minutes.  Flip the burgers, cover, and cook to desired doneness.  In the last few minutes of cooking, arrange slices of buffalo mozzarella on top of each of the burgers and continue grilling until cheese melts.

While the burgers cook, toast the hamburger buns on the grill.

To assemble the burgers: spread some of the basil aioli on each half of the buns.  When the burgers are done, put them on the bottom halves of the buns.  Top with slices of tomato and top with other half of bun.