Insanely delicious recipe for a buffalo burger from premium buffalo meat. Wolped rib eye from the buffalo in the brioche bun-you have to test that!
SALTS
BUFFLE MEAT PATTIES:
- 600g buffalo meat, coarsely rolled
- Flower of Sel
SAUERKIRSCH CHUTNEY:
- 500g cherries (glass)
- 1 piece of vanilla pod
- 1 lime (zest and juice)
- 100 ml white balsamic vinegar
- 75g cane sugar
- 1 TL Honig
- 10g grated ginger root
- Salt, pepper, chilli flakes
ADDITIONAL:
- 4 pieces Brioche Buns
- 4 slices of cheddar
- Salat
PREPARATION
- Season minced meat with salt, form 4 patties and cold.
- Put the cherries and juice in a saucepan and bring to the boil on a low flame until the liquid has thicked, this can take up to an hour. Rub the zest of the lime and add to the cherries along with the juice. Mix in all the other ingredients and finally season with salt, pepper and chilli flakes.
- Cut the buns in half and grill the cut surfaces coated with butter.
- Remove the patties from the refrigerator and fry them, after turning the fried side with the cheese. Roast time approx. 2 minutes per side for medium and 3 for well done.
- Top the bottom half of the buns with salad and the patty with cheese. Generously spread sour cherry chutney on the buffalo meat patty. Now finish the buffalo burger with the upper half of the bun and serve.
