Portobello Buffalo Burgers with Celery Apple Slaw |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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More and more people are cooking with ground buffalo meat because it's lower in fat than beef chuck. That very asset can turn into a liability if the meat is cooked too long, so here, sautéed chopped portobello mushrooms contribute additional moistness and flavor. Don't reach for the ketchup: A crisp slaw of celery and apples in a mustardy dressing is a piquant surprise. Ingredients:
1 medium onion, chopped |
10 ounces portobello mushrooms, trimmed and quartered |
2 tablespoons plus 2 teaspoons olive oil, divided |
1 pound ground buffalo |
2 celery ribs |
1/2 granny smith apple, cored (left unpeeled) |
1 tablespoons mayonnaise |
1 1/2 teaspoons cider vinegar |
1 teaspoon olive oil |
1 teaspoon whole-grain mustard |
rounded 1/4 teaspoon sugar |
Directions:
1. Cook vegetables for burgers: Pulse onion and mushrooms in a food processor until finely chopped. Heat 2 tablespoons oil in a 10-inch heavy skillet over medium heat until it shimmers. Add mushroom mixture, 3/4 teaspoon salt, and rounded 1/4 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown and liquid has evaporated, 8 to 10 minutes. Transfer to a bowl and cool to warm, stirring occasionally, about 15 minutes.
2. Meanwhile, make slaw: Cut celery and apple into 2-inch-long thin julienne with slicer.
3. Whisk together mayonnaise, vinegar, oil, mustard, sugar, rounded 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Add celery and apple, tossing to coat. Let stand 15 minutes to develop flavors.
4. Finish and cook burgers: Mix buffalo into cooled mushroom mixture with your hands until well combined. Form into 4 (4-inch) patties.
5. Heat remaining 2 teaspoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers, turning once, about 8 minutes total for medium-rare.
6. Serve burgers, topped with slaw, on buns.
7. Per serving: Calories 389, Total fat 29 g, Saturated Fat 2 g, Cholesterol 79 mg, Sodium 733 mg, Carbohydrate 8 g, Fiber 2 g, Protein 23 g Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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