Buffalo meat is becoming a popular alternative to ground beef, primarily because it’s healthier. Buffalo are generally raised free-range and grass-fed. Their meat is lower-fat and higher in omega-3. Another positive benefit is that they are treated much more humanely than cattle, not least because they won’t put up with that kind of treatment, and they have a much lighter impact on the environment.
And never mind all that – the “beefalo,” as it’s known, just tastes good (as would grass-fed beef)! Locally, we can buy it at Tatanka – a little restaurant in Tacoma that serves bison ribs, hot dogs, hamburgers, and steaks, and doubles as a beefalo distributor. Whole Foods and other grocers have also started carrying it. And with that – a yummy beefalo recipe that I made last night, which of course you can make with any ground meat you prefer. :)
Buffalo burgers with mushroom cream sauce
1 lb ground beefalo
garlic salt and pepper to taste
2 C sliced crimini mushrooms
1/2 thinly sliced medium yellow onion
1 t or 1 cube beef boullion
1/4 C cream (or sour cream)
2 oz Fontina or other easy melting cheese
Add garlic salt and pepper to the beefalo, mix, and shape it into 3 thick patties (or 4, if you prefer). Add to a frying pan, brown quickly on both sides on medium-high heat, then turn heat down to medium-low and cover with a lid. Cook for 10 minutes, flipping burgers halfway through.
Meanwhile, saute onions and mushrooms in butter until onions are nearly translucent. Add beef boullion, cream, and a little salt, and cook, mixing thoroughly. Add cheese and melt into the sauce. Drain juices from the burgers, and transfer the sauce to the burger pan. Continue cooking until burgers reach desired doneness (ideally a bit pink in the center).
Nutrition: Each 5-oz burger with sauce has 23 gm protein and 3 gm carbs.