Roasted Poblano Buffalo Burgers

poblanobuffaloburgers

Dedicated to the Davatron 5000

Recipes Published in
Bonnie Published by
  • 2 lb. ground bison (90% lean)
  • 5-6 roasted poblano peppers, seeded & peeled
  • 1 small onion, shredded
  • 2 + 2 T. olive oil
  • 4 oz. fresh goat cheese (chevre)
  • 1 T. chopped fresh cilantro
  • Juice of 1/2 lime
  • 1 large onion, sliced
  • 6-8 whole wheat buns
  • Kosher salt and fresh ground pepper

Gamey Schmamey. Bison is a fresh, robust, healthy alternative to the sad and often bland grocery store factory beef. Bison are as native to Texas as pecans, but, as you may have noticed, they get far less credit in the average family fridge. Burgers are a great way to introduce new/unusual meats to the household, and these are certainly no exception. Dave tried these when he stayed with us last spring, and, if I remember correctly, he claimed that he didn’t want to eat any other kind of burger except this one. So Davatron, this one’s for you.

The How-To

To start, everything should be at room temperature, and you’ll need about 6 roasted poblano peppers, stems, seeds, and skin removed. Need help? See the How to Roast a Pepper post. Trent likes big pieces of poblano laid over his burger, so if you want to do the same, now is the time to set one to two peppers aside for burger toppings.

Chop the remaining poblanos into large chunks and place in a blender/food processor/mortar and pestle–whatever you have available, and pulse until you get a pesto-like consistency. I like mine just a bit on the chunky side. Set aside 2-3 tablespoons for the burgers, and leave the remaining poblano pulp in the bowl of your food processor (or what have you) for the goat cheese topping.

In a large mixing bowl, mix shredded onion, 2-3 tablespoons of your pulverized poblanos, 2-3 tablespoons olive oil and salt & pepper to taste. With your hands, gently fold in ground bison, being careful not to over-mix or squeeze the mixture, which will make it tough. Again, gently form into 6-8 burger patties and cook them as you would any other burger. I like mine medium, and since I’m usually doing these inside, I sear them for a minute or two on each side in a greased heavy skillet over high heat, then bake them in a 350 degree oven for 6-8 minutes. Times may change depending on how large your burgers are and your preferred degree of doneness, so keep an eye on them. Anything past medium = DRY burgers. Let rest 5 minutes before serving.

If you’re doing this outside on a grill, I’d go 3-4 minutes on each side, again depending on the size of your burger and how you like them cooked. When the sides of the burgers start looking cooked, it’s time to flip. Try not to flip more than once, and for the love of all that is holy do NOT press down on the burger or you’ll lose precious juices. I saw someone do this the other day on the Food Network and wanted to reach through the television screen and slap her. It amazes me how some of these people get on TV.

For the Poblano-Goat Cheese Spread:
Remember the rest of the poblano pulp in your blender? Add the goat cheese, lime juice, cilantro and salt & pepper. Pulse until smooth. Taste and adjust seasoning.

Saute or grill onions with remaining olive oil and use to top burgers.

Variations on a Theme

For Dianna Walton strength (ie, very mild), I would use half of the requisite amount of peppers, or try a milder bell pepper instead of the poblanos.

No fresh goat cheese on hand? You can use a combo 1-2 tablespoons organic (usually thicker and higher quality) sour cream instead, but mix in a bowl instead of a blender. Spread will be a bit thinner, but it’s much more suited to dipping your burger into it this way.

Note: Fresh goat cheese does not equal corn-starch and preservative-covered pre-crumbled stuff in the tub. Ick.

5 Responses to “Roasted Poblano Buffalo Burgers”

  • Michael Rice:

    Expletive deleted! That’s all I can say…or not say.

  • davatron5000:

    THIS IS MY FAVORITE MEAL EVER! I dream about this burger. I dream about this poblano spread.

    Since Bonnie has showed me the True Path of eating buffalo meat, beef is like a fat kid who I’m going to pick last ever time. It’s no wonder that this animal almost went extinct! It’s so delicious!

    Bonnie is being modest about the Poblano Goat Cheese spread, it’s the best thing ever! It’s a more delicious substitute for the other crap you put on a burger (mayo, mustard, salsa, jalapeƱos, cheese, etc).

    This burger is outrageous, do yourself a favor and cook it.

  • Kate:

    Bonnie! Thanks to your facebook status I have now been introduced to your site– this recipe looks awesome! i’m gonna have to make it! you are so clever! i want a site like this–my hubby davis made us one but i love the look of this!

  • Shivonne:

    Bonnie, dear,

    Love your website and looooove your recipes. I’m a new convert to buffalo meat as of last Friday. Now I’ve got a recipe, just have to find the buffalo…

  • Trent:

    Update: Bon and I made these yesterday and before bed she asks….
    “can burgers be too juicy?”

    ORDER UP!