Buffalo burger and buffalo salad Recipe | 4Food

Date Published:: 04/09/2007

Action man Gordon Ramsay took on adrenaline packed challenges in series 3 of the F Word, in a mission to hunt, catch and cook unusual ingredients. For this recipe, Gordon rounded up and captured some Buffalo.

Serves 6-8

Ingredients

Burgers

1 kg buffalo mince
1 small red onion, finely chopped
2 tbsp wholegrain mustard
2 garlic cloves, finely sliced
1-2 tsp Worcestershire sauce
Few drops of Tabasco
Salt and pepper
Olive oil
250g buffalo mozzarella, cut into slices
8 soft bread rolls, halved
Few sprigs of thyme, leaves picked
Ketchup, to serve

Buffalo mozzarella salad

2 ripe beef tomatoes
2 x 250g buffalo mozzarella balls
1 red onion
Generous drizzle of extra virgin olive oil
Splash of balsamic vinegar
Squeeze of lemon juice
Sea salt and freshly ground black pepper
Small bunch of basil, leaves roughly chopped

Method: How to make Buffalo burgers and mozzarella and salad

1. Mix the buffalo mince, onion, mustard, garlic, Worcestershire sauce and Tabasco together and season well. Shape the mixture into 6-8 burgers. Chill the burgers for about 30 minutes to firm up

2. When you’re ready to start cooking, brush the burgers with a little oil then place them on the grill of a hot barbecue. Cook them for 7-10 minutes, turning them halfway. Towards the end of cooking, place a slice of buffalo mozzarella on top of each burger. Cover the burgers with a stainless steel bowl – this will encourage the cheese to melt down nicely

3. In the meantime, drizzle the cut side of the bread rolls with a little olive oil and sprinkle with thyme. Toast the burgers cut side down on the barbecue until lightly golden. When you are ready to serve, sandwich the burger between the bread with a dollop of ketchup, if using

4. For the salad, thickly slice the tomatoes and mozzarella and cut the onion into rings. Arrange them attractively in a shallow dish. Drizzle the salad with olive oil and balsamic vinegar then squeeze a little lemon juice over. Season the salad to taste then scatter with the chopped basil