buffalo apple burgers with sage-jalapeño pesto
Serves: makes 4 burgers
for the burgers:
  • 1 pound ground buffalo (also called bison)
  • 1 small apple, peeled and grated (see my note below) - I used a fuji apple
  • ½ tablespoon balsamic vinegar
  • 1 teaspoon dijon mustard
  • ½ tablespoon fresh sage, minced
  • ½ teaspoon sea salt
  • fresh ground pepper
  • smoked blue cheese (also called Blue Haze) to top the burgers - if you can't find smoked blue cheese, a Danish blue will work well
  • mini Brioche buns
for the pesto:
  • 1 jalapeño, ribs and seeds removed, cut into large pieces
  • 1 cup fresh sage, loosely packed
  • 1 garlic clove, peeled
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons freshly grated Parmesan (optional, but tasty)
  • salt and pepper
  1. Let's first start off by making the buffalo patties. I always make the patties ahead of time, so when dinner time rolls around I can chill out a bit. Peel your apple and then grate your apple using the large hole side of a grater. If you use the smaller holes to grate your apple, it will result in mush.
  2. Rinse and mince up your sage. To mince sage, I first roll up the leaves. Then slice the sage into thin slices.I then take the sage slices, gather them together and then finely mince them up.
  3. In a medium bowl, gently combine (with a fork, spatula or gently with your hands) your ground buffalo, grated apple, ½ tablespoon balsamic vinegar,1 teaspoon dijon mustard, ½ tablespoon minced sage, ½ teaspoon sea salt and some freshly ground pepper.
  4. Gently form the mixture into four patties. Don't over-mix or you will have tougher burgers.
  5. Tip: use your thumb to create a dimple or well in the center of the patty, as this will ensure the burgers cook evenly without plumping up. Start cooking the burgers indentation side up.
  6. Cover the plate with tin foil and put them in the refrigerator, if storing the patties till dinner.
  7. Now, let's move onto the pesto!
  8. Wash, de-seed and chop up your jalapeño, measure out your sage leaves, peel your garlic clove and measure out the ¼ cup of olive oil.
  9. Get out a mini-prep or food processor and add in the chopped jalapeño, sage leaves, peeled garlic clove and ¼ cup olive oil.
  10. Process until smooth.
  11. Add in the 2 tablespoons shredded parmesan and a pinch of salt and pepper to taste. There you have it, easy pesto!
  12. Store the pesto tightly covered in the refrigerator if not using right away.
  13. Grill up your burgers, we tend to grill ours up 4-5 minutes per side, but if you like them on the rarer side, then grill them for less. It's all about individual taste here. I actually like using my cast-iron skillet to sautee up these burgers! It's a super quick and easy way to cook up burgers if you don't have a grill!
  14. Toast up your brioche buns either on the grill or throw them under the broiler until they brown up. I always add a bit of butter to the bottom of the buns, so they brown up nicely!
  15. Top the bun with the burger, a nice slather of the pesto and a bit of blue cheese.
  16. Here's a burger that tastes like it should be guilty, but isn't.
Recipe by Marin Mama Cooks at https://marinmamacooks.com/2013/06/buffalo-apple-burgers-with-sage-jalapeno-pesto/