Tasty Serving Suggestions for Buffalo-and-Beef Burgers - Delishably - Food and Drink
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Tasty Serving Suggestions for Buffalo-and-Beef Burgers

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Buffalo and beef burger on mashed carrot bed with potato crowns and poached egg.

Buffalo and beef burger on mashed carrot bed with potato crowns and poached egg.

Buffalo and beef burgers may not be the sort of product that most people will find readily available in their local supermarket, but the ability to purchase a wide range of lesser-known products online has presented a plethora of additional culinary opportunities.

These burgers were purchased as part of a larger meat parcel, the components of which came vacuum-packed and frozen, ready to be stored in the home deep-freezer and defrosted for cooking in small quantities as and when required.

While the availability of products like this will vary from state to state or country to country, using search engines to look for inspiration and opportunities can bring great dividends and allow you to sample products you have never tried before.

Buffalo and beef cheeseburger with deep fried potatoes and warm bean salad

Buffalo and beef cheeseburger with deep fried potatoes and warm bean salad

Buffalo-and-Beef Cheeseburger with Warm Bean Salad

Prep time: 40 min

Cook time: 40 min

Ready in: 1 hour 20 min

Yields: 1 serving

Ingredients

  • 6 baby new potatoes
  • Salt
  • 1 large egg
  • Vegetable oil
  • 1 buffalo-and-beef burger
  • 2 tablespoons canned red kidney beans
  • 2 medium mushrooms, sliced
  • ½ small red onion, peeled and sliced
  • Pinch dried sage
  • Black pepper
  • 3 slices cheddar cheese (or similar)

Instructions

  1. Wash the potatoes and cut them in half. Add to a pot of cold, salted water and bring the water to a simmer for about 20 minutes, until the potatoes are softened. Drain, leave to cool and add to the fridge in a suitable container until required.
  2. Put the egg into a pot of cold water and bring to a simmer for about 8 minutes. Lift the pot to your sink and run cold water into it until the egg is cool enough to handle. Crack the shell and carefully peel. Return the egg to the cold water for 10 minutes to cool it quickly and this will prevent the unattractive discolouration forming around the yolk. Pat dry with kitchen paper and set aside until required.
  3. Pour a little vegetable oil into a small frying pan and gently fry the burger for 8 to 10 minutes each side until cooked.
  4. When the burger is turned, add a couple of tablespoons of oil to a saucepan and bring it up to a medium heat. Add the mushroom and onion slices and saute for a couple of minutes until the onion is just softened. Rinse the beans and add them to the pan, seasoning with salt, pepper and the dried sage. Continue to heat for 2 or 3 further minutes over minimal heat, stirring frequently with a wooden spoon.
  5. Deep fry the cooled potato halves in hot oil for about 5 minutes until crisp and golden. Drain on kitchen paper.
  6. Lay the cheese slices on top of the burger and place the pan under your kitchen grill (broiler) for a couple of minutes until the cheese is just melted.
  7. Lift the burger on to the centre of your serving plate. Arrange the potatoes on two opposite sides and the bean salad on the other two sides. Cut the egg into quarters down through the middle and plate in the gaps for service.
Buffalo and beef burger served on a bed of fusilli pasta in tomato sauce.

Buffalo and beef burger served on a bed of fusilli pasta in tomato sauce.

Buffalo-and-Beef Burger with Fusilli Pasta

Prep time: 5 min

Cook time: 20 min

Ready in: 25 min

Yields: 1 serving

Ingredients

  • 1 buffalo-and-beef burger
  • Vegetable oil for frying
  • 2 tablespoons extra virgin olive oil
  • ½ medium red onion
  • 1 large garlic clove
  • 8-ounce can chopped tomatoes in tomato juice
  • Generous pinch dried oregano
  • Generous pinch dried basil
  • 1 teaspoon balsamic vinegar
  • Salt and pepper
  • 1 coffee cup of fusilli pasta (or as desired)

Instructions

  1. Pour a couple of tablespoons or so of vegetable oil into a small non-stick frying pan. Bring it up to a medium heat before adding the burger to fry gently for 8 to 10 minutes on either side until done.
  2. Pour the olive oil into a small saucepan and put the pan on to a gentle heat. Peel and slice the red onion and garlic clove before adding to the warmed oiling and sauteing for a couple of minutes until the onion strands are just starting to soften.
  3. Pour the canned tomatoes into the saucepan and season with the dried herbs, balsamic vinegar, salt and pepper. Stir well and turn up the heat until the liquid starts to simmer. Reduce the heat and simmer as gently as possible for about 10 to 15 minutes, until the sauce is thick and smooth.
  4. Bring a large pot of heavily salted water to a rolling boil and add the pasta. Stir well and reduce the heat to achieve a moderate simmer. Continue to simmer for 8 to 10 minutes.
  5. Drain the pasta at your sink through a colander and allow it 2 to 3 minutes to steam off and dry out before adding it to the sauce and carefully stir folding it through with a wooden spoon.
  6. Spoon the pasta and sauce into a deep plate, lift the burger on top and serve immediately.
Buffalo and beef burger on a bread roll with spicy salsa and mini roast potatoes.

Buffalo and beef burger on a bread roll with spicy salsa and mini roast potatoes.

Buffalo-and-Beef Burger with Salsa and Mini Roasties

Prep time: 30 min

Cook time: 40 min

Ready in: 1 hour 10 min

Yields: 1 serving

Ingredients

  • 6 to 8 baby new potatoes
  • Salt
  • 1 teaspoon ground turmeric
  • 1 small to medium tomato
  • 2-inch piece of cucumber
  • 1 large garlic clove
  • 2 or 3 slices from peeled and halved red onion
  • 1 tablespoon extra virgin olive oil
  • Black pepper
  • 2 or 3 tablespoons vegetable oil
  • 1 buffalo-and-beef burger
  • 1 soft bread roll or burger bun

Instructions

  1. Wash the potatoes but leave them unpeeled. Cut them in half and add them to a large pot with a teaspoon of turmeric and around half a teaspoon of salt. Pour in plenty of cold water and bring the water to a gentle simmer for about 20 minutes.
  2. Cut the cucumber piece in half along its length. Scoop out the seeds and pulp with a teaspoon and discard. Cut the tomato in half and remove the seeds in a similar way. Moderately finely dice the tomato and cucumber and add to a mixing bowl, along with the onion slices (separated into strands) and the peeled and finely diced garlic clove. Season well with salt and pepper, drizzle with the olive oil and stir well. Cover with plastic wrap and refrigerate until required.
  3. Drain the cooked potatoes through a colander at your sink. Allow them 5 minutes or so to steam off before adding them to an open plastic dish and your fridge for 30 minutes.
  4. Pour the vegetable oil into a deep roasting tray and place the tray in your oven. Switch the oven on to 400˚F/200˚C/Gas Mark 6 to preheat with the tray inside.
  5. Carefully add the potato halves to the hot oil and turn them around with a wooden spoon to ensure even coating. Cook in the oven for about 15 minutes, removing the tray to give it a gentle shake half way through cooking.
  6. Pour a little oil into a non-stick pan and fry the buffalo and beef burger for about 8 to 10 minutes each side over a low to medium heat.
  7. Take the crisped up potatoes from the oven and lift to a plate covered with kitchen paper with a slotted spoon to briefly drain.
  8. Cut the roll or bun open and lay on the serving plate. Lift the cooked burger on to the bottom half and spoon on the salsa. You may not need all the salsa. Serve with the roasted potatoes alongside.
Buffalo and beef burger on carrot mash with deep-fried potato crowns, poached egg and chive flowers.

Buffalo and beef burger on carrot mash with deep-fried potato crowns, poached egg and chive flowers.

Buffalo-and-Beef Burger with Potato Crowns and Carrot Mash

Prep time: 15 min

Cook time: 45 min

Ready in: 1 hour

Yields: 1 serving

Ingredients

  • 4 baby new potatoes
  • Salt
  • 2 medium carrots
  • 1 buffalo and beef burger
  • Vegetable oil for frying
  • 1 large fresh egg
  • 1 tablespoon white wine vinegar
  • 1 ounce (¼ stick) unsalted butter
  • Generous pinch dried dill
  • Petals from 2 chive flowers to garnish

Instructions

  1. Wash the potatoes thoroughly and take a thin slice from each end of each potato, leaving a flat surface just large enough to allow the potato crowns to free stand on the plate. Put the unpeeled and trimmed potatoes into a large pot of cold, salted water and bring the water to a simmer for 20 minutes until the potatoes are just cooked.
  2. Drain the potatoes through a colander and allow them to steam off and cool just until they can be safely handled. At this time, carefully peel off the skins and put the potatoes into the fridge for 20 to 30 minutes to cool off completely.
  3. Wash, scrape, top, tail and roughly chop the carrots. Add them to a pot of cold salted water and bring to a simmer for 15 to 20 minutes until the carrots are just softened.
  4. Pour a little vegetable oil into a small frying pan and cook the burger for 8 to 10 minutes either side until cooked.
  5. Break the egg carefully into a small drinking glass, cup or bowl. This ultimately makes it easier to pour it into the poaching water.
  6. Bring a large pot of water—containing the white wine vinegar—to a gentle simmer only. Stir well to form a whirlpool effect and carefully lower the lip of the glass to the vortex and pour in the egg. Leave to cook for 2 minutes.
  7. Lift the egg from the water with a slotted spoon and submerge in a bowl of iced water for 30 seconds. This will temporarily stop the cooking. Lift to a plate covered with kitchen paper and very, very gently pat dry.
  8. Take the potatoes from the fridge and around the central circumference, make a serious of slits through to the centre at alternate 45-degree angles with a very sharp, narrow-pointed knife. Each potato should then separate into 2 crowns.
  9. Bring a pan of hot oil up to a medium to high heat and deep fry the potato crowns for 4 or 5 minutes until golden and crisp. Drain on kitchen paper.
  10. While the potato crowns are frying, drain the carrots and allow them to steam off for a couple of minutes. Add some butter and mash before stirring through the dried dill with a spoon.
  11. The egg has to be monitored constantly while it deep-fries and crisps. This is because the yolk may start to puff up in the heat. If you see this happening, simply lift it from the oil for a couple of seconds before re-submerging. After about a minute, lift the egg to a plate laid with kitchen paper to drain.
  12. Spoon the carrot mash into a plate and spread out to serve as a bed. Lay the burger in the middle and the potato crowns at equidistant intervals around the edge. Lift the crispy poached egg on top and garnish for service with the chive flower leaves.

© 2017 Gordon Hamilton

Comments

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on November 22, 2017:

Hi Lawrence and thanks for visiting and commenting. I hope you do get the chance to try buffalo. It is a very lean and healthy option, especially delicious when combined with beef.

Lawrence Hebb from Hamilton, New Zealand on November 21, 2017:

Gordon

I've never had Buffalo, but if I ever get to your 'neck of the woods' it's something I just might give a go as they looked amazing.

Thank you

Lawrence

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on November 08, 2017:

Hi, Peggy. Yes, they are definitely a healthier option in many ways. I actually buy them online. The chive blossoms came from my brother's garden and were a bit of a sudden inspiration but they worked really, really well. Hope you get to try the burgers and thanks for visiting.

Peggy Woods from Houston, Texas on November 07, 2017:

Those buffalo and beef burgers are undoubtedly healthier due to less fat from the buffalo part of the mixture. I have not seen them for sale but will look for them. The chive blossoms are a nice final touch on top of that poached egg.