buffalo burger

Grilled Buffalo Burgers

A whopping 1/2 lb patty is flame grilled to perfection and topped with fried onions and lots of buttery buffalo sauce.

 

I’ve always said, you’re in one of two camps when it comes to burgers. You either love the classic smashburger style with a thin patty and few condiments, or you want a BIG burger piled high with toppings. But, maybe I was wrong. Because while I stand firm that there are two definitive core styles of burger, it totally acceptable to love eating both of them. And while the smashburger is a convenient fast food style which is easy to eat with one hand, sometimes you just really find yourself craving a big ol’ hunk of beef. Thats where this burger comes in. It weighs in with an impressive half pound of ground meat per burger, and is piled high with toppings full of salty and savory flavors. American cheese, chunky cut pickles, fried onion strings and lots of buttery buffalo sauce.

When it comes to the beef itself, which is still arguably the star of the show, there are a couple of tips and tricks to be aware of. First, for a patty of this size I would always recommend grilling – the charcoal and flames help to brown the thick edges while the burger cooks, which is difficult to recreate in a pan. Second, take care with the ground beef you select. You can either grind your own beef at home or choose store bought, but the key is ensuring a decent fat percentage. I recommend at least and 80/20 lean to fat ratio. The fat is what keeps the burger nice and juicy and delivers a ton of flavor. So if you’ve even wondered why your lean beef burgers are dry like hockey pucks, now you know.

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buffalo burger

Grilled Buffalo Burgers


  • Author: Jess Pryles
  • Yield: serves 4 1x

Ingredients

Scale

2 lb ground beef (80/20 fat)

24 tablespoons Hardcore Carnivore Red seasoning 

4 burger buns

8 slices of American cheese

⅓ cup thick sliced pickles

1 cup fried onion strings

½ cup buffalo sauce


Instructions

  1. Preheat a grill for medium-high heat, two zone cooking. So, it should be around 400f. To set it up for two zone – pile all the charcoal to one side, or for a propane grill just light the far left burner only. 
  2. Separate the beef into four portions, then work quickly to shape them into thick patties, being careful to not overwork the meat. Press a divot in the centre of each patty to stop it puffing on the grill. Season on both sides with Hardcore Carnivore Red seasoning. 
  3. Place the burgers onto the direct heat, and cook for 3-4 minutes before flipping them over and cooking a further 3-4 minutes.
  4. Once they are seared on both sides, move them to the indirect side of the grill to cook a further 10 minutes. 
  5. Quickly toast the buns over the direct heat, then remove them from the grill. Place two slices of American cheese on each burger, and let it melt a minute or so. 
  6. Assemble the burger by layering the patty onto the bottom bun, then adding several pickle slices, a generous amount of fried onions and finally pour over 2 tablespoons of buffalo sauce. Repeat until all four burgers are assembled.  
  • Method: Grilling

 

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