Sunday, August 17, 2014

Buffalo Burgers

As with all ground meats, it's advisable to thoroughly cook ground buffalo meat. Even with high-quality meats such as this grass-fed, organic buffalo, there's no way to know how clean the grinder was. So we just cook it.

This Protocol-friendly meal featured buffalo meat incorporating chopped onions and one of our favorite marinades: Allegro. We've learned to only marinate briefly, as the food gets saltier as it sits. The burgers were well-grilled but still juicy, flavorful and tender. Andres had his on a bun, while I opted for a simple schmear of grainy mustard -- amazing! On the side -- a hefty pile of baby bok choy sauteed with garlic in coconut oil, and finished with a tiny drop of really good balsamic vinegar. Mmmmm.

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