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The inspiration for these buffalo burgers is somewhat obvious—the combo of hot sauce, blue cheese and celery is a buffalo wings classic—but the tie to sustainability and healthy ecosystems might not be as clear. I was turned into a buffalo (bison) lover by Dan O'Brien of Wild Idea Buffalo, who talked about bringing back bison in order to save his beloved South Dakota plains. The two, it seems, are healthiest when living together—a perfect illustration of a thriving ecosystem. These flavorful burgers will be a hit at any summer barbecue.

Ingredients

Hot sauce

  • 2 tablespoons Tabasco sauce
  • 1 tablespoon butter, melted
  • 1 teaspoon cayenne
  • sea salt and freshly ground pepper, to taste

Burgers

  • 1 pound ground buffalo, formed into four 3/4-inch-thick patties

Blue cheese sauce

  • 2 ounces blue cheese
  • 1 tablespoon sour cream
  • 1 teaspoon mayonnaise
  • 2 tablespoons buttermilk (or low-fat milk)
  • 1 teaspoon apple cider vinegar

Celery slaw

  • 1 cup celery, thinly sliced
  • 1/4 cup red onion, finely chopped
  • 1 tablespoon parsley, finely chopped
  • 1 teaspoon canola oil
  • 1/4 teaspoon dry mustard
  • 2 teaspoons apple cider vinegar

Remaining ingredient

  • 4 whole-grain hamburger buns, split

Instructions

  • Heat grill to medium-high heat.
  • To prepare the hot sauce: combine Tabasco, butter, cayenne, and a pinch of salt and pepper in a small bowl. Generously brush both sides of burger patties with mixture, and set aside.
  • To prepare the blue cheese sauce: combine blue cheese, sour cream, mayonnaise, buttermilk, 1 teaspoon vinegar, and a generous grind of black pepper in another small bowl. Whisk until smooth.
  • To prepare the slaw: toss celery with onion, parsley, oil, mustard, 2 teaspoons vinegar and a pinch of salt and pepper in a medium bowl.
  • Season patties with salt and pepper, and place over direct heat on the grill. Brush with Tabasco mixture. Cook 2-3 minutes, basting once, and flip. Cook another 2 minutes, until medium rare. Place buns cut-side-down on grill, and cook until toasted.
  • Place burgers on buns, top with celery slaw, and drizzle with blue cheese mixture.
Servings: 4
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