Wednesday, November 5, 2008

Buffalo Burgers with Pickled Onions and Spicy Red Pepper Sauce

Tonight I feel like celebrating...and It's just my good fortune that Chicago has had weather in the 70s for the last few days so I'm going to take full advantage of this natural oddity and grill out with some friends tonight. So it;s going to be this fantastic Bison Burger recipe for dinner tonight. I can't wait!

For sauce

  • 1 red bell pepper
  • 1/2 cup low-fat buttermilk dressing
  • 1 small garlic clove, chopped
  • 1/4 teaspoon hot Spanish smoked paprika
  • 1/4 teaspoon salt

    For pickled onions

  • 2 small red onions
  • 1/2 cup cider vinegar
  • 1/4 cup sugar
  • 1 teaspoon salt
For burgers
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 Buffalo Burgers
  • 4 Large Hamburger Buns

Make sauce:

Roast bell pepper on rack of a gas burner over high heat, turning with tongs, until skin is blackened, 12 to 15 minutes. (Or broil pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and cover tightly, then let stand 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and coarsely chop. Purée pepper in a blender with dressing, garlic, paprika, and salt until smooth, then transfer to a bowl and chill, covered, until ready to serve.
Grill onions: Peel onions and trim root ends slightly, leaving onions whole, then halve lengthwise and cut halves lengthwise into 1/2-inch-thick wedges. Insert 1 wooden pick through each wedge to hold layers together while grilling, then put onions in a bowl. Heat vinegar, sugar, and salt in a small nonreactive heavy saucepan over moderate heat, stirring, until sugar is dissolved. Pour pickling liquid over onions, stirring occasionally to coat with liquid, and let stand 5 minutes (onions will brighten in color), then drain onions and pat dry. Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate. Grill onions on a lightly oiled grill rack, covered only if using a gas grill, turning over once, until tender, about 5 minutes total. Remove and discard wooden picks. Grill burgers: Sprinkle salt and pepper on both sides of burgers, then grill burgers on lightly oiled grill rack, covered only if using a gas grill, turning over once with a spatula, 5 to 6 minutes total for medium-rare. Meanwhile, grill buns , turning over once with tongs, until toasted, about 3 minutes total. Serve burgers on buns topped with sauce and onions.
Source:Buffalo Burger Recipe

1 comment:

myblogging said...

i'm over on malden, can't wait to see some good weather again. last time i made these bbq blue cheese bison burgers:
but i'm definately going to hit the grill with your recipe next time just to mix it up