Buffalo (or Beef) Burger

Buffalo tastes rich but is very lean - adding medium ground beef to it keeps these burgers juicy. We're fortunate to live near a buffalo ranch but if you don't & can't find it at the supermarket, a butcher may be able to order it for you - or you can substitute with all beef. This recipe comes from the Rebel House restaurant in Toronto which is known around town for its excellent buffalo burger.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil
• 1  onion, diced
• 1  egg
• 2  teaspoons  chopped fresh thyme or 2  teaspoons rosemary or 2  teaspoons oregano (or 1/2 tsp/2 mL dried)
• 2  teaspoons Dijon mustard
• 2  teaspoons  prepared horseradish
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 8  ounces  medium ground beef
• 8  ounces  ground buffalo meat
• 4  kaiser rolls or 4  hamburger buns
• 4  leaves lettuce
• 1  tomatoes, sliced
• 1⁄2 small red onion, thinly sliced

Directions

1. In skillet, heat oil over medium heat; fry diced onion, stirring occasionally, until softened, about 5 minutes.
2. Let cool.
3. In large bowl, beat egg.
4. Stir in thyme, mustard, horseradish, salt and pepper; mix in onion, beef and buffalo.
5. Shape into four 1/2-inch (1 cm) thick patties.
6. (Make-ahead: Cover and refrigerate for up to 6 hours. Or layer between waxed paper in airtight container and freeze for up to 1 month; thaw in refrigerator.) Place patties on greased grill over medium-high heat; close lid and cook, turning once, until no longer pink inside, about 10 minutes.
7. Cut rolls in half; place, cut sides down, on grill and toast until golden, 1 to 2 minutes.
8. Layer burgers, lettuce, tomato then onion on bottoms; sandwich with tops.