Buffalo burgers with pepper jack cheese

Ground buffalo has come onto the market as a wonderfully lean alternative to ground beef. Considered America’s original red meat, buffalo is as tasty as beef when used for burgers, is lower in fat than choice beef, and has less cholesterol than Grill Every Day cookbook for mail-order information if free-range grass-fed buffalo meat is not available in your markets.


Serves 4


1 1/2 pounds ground buffalo
3 tablespoons plus 1 teaspoon Grill Every Day Spice Rub
2 tablespoons canola oil
4 slices pepper Jack cheese
4 sesame-seed hamburger buns split
4 lettuce leaves
1 large tomato sliced
1 Walla Walla or other sweet onion cut into paper-thin slices


Prepare a hot fire in a charcoal grill or preheat a gas grill on high.

In a large bowl, combine the ground buffalo with 2 tablespoons of the spice rub, mixing well. Divide into 4 equal portions, and shape each portion into a patty 1 inch thick. Pat each patty on both sides with an additional teaspoon of the spice rub. Refrigerate the patties while the grill heats.

Oil the grill grate. Brush the burgers on both sides with the canola oil. Place the burgers directly over the hot fire and sear on one side, about 4 minutes. Turn and sear on the other side until juicy and medium-rare, about 4 minutes more. About a minute before the burgers are done, place a slice of cheese on top of each burger, cover the grill, and let the cheese melt. Place the buns, cut side down, on the grill to toast during the last minute the burgers are cooking.

Serve the burgers on the toasted buns with the lettuce, tomato, onion, and mayonnaise. Pass the ketchup, relish, and pickles.