With it being summer-time, we love to entertain. A lot of the time, our company involves a lot of children so to keep it crowd-pleasing and simple, a lot of burgers are made. I always make classic grass-fed beef burgers for the kiddos, but I try to spice things up for the adults. Here, I did a Whole30 Buffalo Burger with Buffalo Mayo which is kind of punny because not only is the burger flavored with buffalo sauce, but it is also made with ground bison.
If you haven’t tried bison meat yet, you should! Why? Because it’s a great, protein source. I think it has a richer flavor than regular grass-fed beef and many consider it to be healthier. Bison cattle usually live and roam freely in wild, not on factory farms and studies have shown that bison meat has less calories and fat than beef, making it an excellent source of lean protein. If you are interested in learning more about why you should try bison, check out this article by Dr. Axe 6 Reasons to Try Bison Meat Now.
This Whole30 Buffalo Burger with Buffalo Mayo recipe is a great twist on a good classic burger but one that will excite your guests! Plus, if you use lettuce leaves as I did here it’s Whole30 approved!
SHOP THE POST.
For another bison recipe, but for breakfast, try my Bowl of Doom!
- 2 lbs. ground bison
- 1 egg, whisked
- 2 tbsp. Frank's Red Hot Sauce
- kosher salt
- black pepper
- 1 egg
- 1 cup Safflower Seed Oil (you can sub Avocado oil or "light" olive oil)
- 2 cloves garlic
- juice of 1 lemon
- 4 tbsp. Frank's Red Hot Sauce
- 1 tbsp. finely chopped fresh parsley
- Kosher Salt, to taste
- Black pepper, to taste
- Butter lettuce leaves or hamburger buns
- sliced tomatoes
- sliced red onion
- sliced cucumber
- In a large bowl, combine the bison, egg, 2 tbsp. franks hot sauce, salt and pepper. Using your hands, mix until well combined. Form meat mixture into 6 burger patties and set on a parchment paper wrapped baking sheet until ready to grill.
- To make the Buffalo Sauce pour safflower seed oil in a mason jar. Crack egg into the jar. Take an immersion blender and place all the way down to the jar with blade directly over the egg yolk. Turn the immersion blender on and hold in place for 10 seconds before slowly raising up and down throughout the mixture until the oil emulsifies, roughly 30 more seconds.
- Now add the remaining sauce ingredients (garlic, lemon juice, 4 tbsp. franks red hot, kosher salt and pepper) and using the immersion blender, blend until smooth. Stir in the chopped parsley. Refrigerate until ready to serve.
- Grill burgers over medium to medium-high heat until done to desired doneness, about 4 minutes per side for medium-rare.
- Remove from grill and let rest for 10 minutes before serving.
- Serve in between lettuce leaves for a bunless burger, or use buns (if desired) topped with the buffalo-mayo sauce, tomatoes, onions, and cucumber.