Parmesan Buffalo Burgers w/Balsamic Ketchup

Another tasty recipe from Cooking Light Magazine.

Two-for-two so far. I have to say the best part of this dish was the balsamic ketchup (recipe here).

If you end up the summer with a huge harvest of tomatoes, or you can get them at a farmer's market for pennies a pound, you should make this ketchup. It will keep all winter in your fridge and you will find yourself reaching for this time after time.

Put some in your meatloaf, on the side of an omelet, in your beans (YUM) and would make a basic roast beef sandwich or a hot Italian Sausage Hero very special, indeed.

I always wanted to try buffalo (or bison) and when I saw this recipe I knew it was time. The only problem with that idea, in my area you can only get pre-formed bison burgers, so I had to do a little deconstruction.

I bought two uncooked bison burgers for $15.00.

It soon became clear after the first bit, for that price, it should have come with the fries, the pickle and the side of coleslaw and be grilled on a good bun with arugula, bacon and homemade ketchup. Buffalo meat is very expensive and I suggest you should try your first one in a restaurant where the price can be justified.

For $3.50 I have no problem frying the frits, making the coleslaw, baking the bun and even making the pickles.

But for now if I ever get a craving for bison, I can always click on this post's picture, and pick up the phone and make a reservation.....

Parmesan Buffalo Burgers w/Balsamic Ketchup
Serves 4

Burger:
* 1 tablespoon EVOO
* 1/4 teaspoon kosher salt
* 1/4 teaspoon freshly ground pepper
* 1 pound lean ground buffalo or bison
* 1 ounce grated Parmigiano-Reggiano cheese (about 1/4 cup)
* 4 (1 1/2 ounce) hamburger buns, toasted
* 8 slices of cooked applewood smoked bacon
* 1 cup baby arugula
* 4 thin slices red onion
* 4 tablespoons Balsamic Ketchup

1. If you are lucky enough to find ground bison, just mix in the salt, pepper and cheese gently and form patties. If pre-formed patties, break them up using a potato masher and then add the seasonings.
2. Coat each one with olive oil and light the grill.
3. Grill over high heat for 3 minutes on each side. Bison can be eaten medium rare so grill it to what you want.
4. When you flip them over, place the buns on the grill to brown them slightly.

Treat bison as you would a regular beef burger and dig in.