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Buffalo and Beef Burger Serving Suggestions

Updated on September 29, 2017
Gordon Hamilton profile image

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or under used 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 less-well-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 to be 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 Warm Bean Salad

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

Cook Time

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

Click thumbnail to view full-size
Cooling boiled eggBurger is added to frying panRed kidney beans are washed in running cold waterBurger is turned to fry on its second sideBean salad ingredients are added to saucepanCheese slices are laid on top of the cooked burgerCheeseburger and egg are laid on serving plate
Cooling boiled egg
Cooling boiled egg
Burger is added to frying pan
Burger is added to frying pan
Red kidney beans are washed in running cold water
Red kidney beans are washed in running cold water
Burger is turned to fry on its second side
Burger is turned to fry on its second side
Bean salad ingredients are added to saucepan
Bean salad ingredients are added to saucepan
Cheese slices are laid on top of the cooked burger
Cheese slices are laid on top of the cooked burger
Cheeseburger and egg are laid on serving plate
Cheeseburger and egg are laid on serving plate
  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 twenty 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 in to a pot of cold water and bring to a simmer for about eight minutes. Lift the pot to your sink and run cold water in to it until the egg is cool enough to handle. Crack the shell and carefully peel. Return the egg to the cold water for ten 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 in to a small frying pan and gently fry the burger for eight to ten 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 two or three further minutes over minimal heat, stirring frequently with a wooden spoon.
  5. Deep fry the cooled potato halves in hot oil for about five 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 in to quarters down through the middle and plate in the gaps for service.

Buffalo and Beef Burger with Fusilli Pasta

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

Cook Time

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

Click thumbnail to view full-size
Onion and garlic are sauteed in olive oilSeasonings are added to tomato sauceTomato sauce is simmered until thickenedDrained fusilli pastaPasta is added to tomato saucePasta is plated to form a bed for the burgerEnjoying buffalo and beef burgher with pasta
Onion and garlic are sauteed in olive oil
Onion and garlic are sauteed in olive oil
Seasonings are added to tomato sauce
Seasonings are added to tomato sauce
Tomato sauce is simmered until thickened
Tomato sauce is simmered until thickened
Drained fusilli pasta
Drained fusilli pasta
Pasta is added to tomato sauce
Pasta is added to tomato sauce
Pasta is plated to form a bed for the burger
Pasta is plated to form a bed for the burger
Enjoying buffalo and beef burgher with pasta
Enjoying buffalo and beef burgher with pasta
  1. Pour a couple of tablespoons or so of vegetable oil in to a small non-stick frying pan. Bring it up to a medium heat before adding the burger to fry gently for eight to ten minutes on either side until done.
  2. Pour the olive oil in to 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 in to 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 ten to fifteen 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 eight to ten minutes.
  5. Drain the pasta at your sink through a colander and allow it two to three 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 in to a deep plate, lift the burger on top and serve immediately.

Buffalo and Beef Burger with Salsa and Mini Roasties

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

Cook Time

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

Click thumbnail to view full-size
Potatoes are seasoned prior to being boiledSalsa ingredientsSalsa ingredients are combined in a bowlBoiled and cooled potatoes are added to hot oil for roastingRoast potatoes are drained on kitchen paperBurger and roast potatoes are plated
Potatoes are seasoned prior to being boiled
Potatoes are seasoned prior to being boiled
Salsa ingredients
Salsa ingredients
Salsa ingredients are combined in a bowl
Salsa ingredients are combined in a bowl
Boiled and cooled potatoes are added to hot oil for roasting
Boiled and cooled potatoes are added to hot oil for roasting
Roast potatoes are drained on kitchen paper
Roast potatoes are drained on kitchen paper
Burger and roast potatoes are plated
Burger and roast potatoes are plated
  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 twenty 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 in to 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 five minutes or so to steam off before adding them to an open plastic dish and your fridge for half an hour.
  4. Pour the vegetable oil in to a deep roasting tray and place the tray in your oven. Switch the oven on to 400F/200C/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 fifteen minutes, removing the tray to give it a gentle shake half way through cooking.
  6. Pour a little oil in to a non-stick pan and fry the buffalo and beef burger for about eight to ten 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 with Potato Crowns and Carrot Mash

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

Cook Time

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

Click thumbnail to view full-size
Trimmed potatoes are firstly parboiled and left to coolEgg is broken in to small glass or cup for adding to poaching waterPoaching eggCooling poached egg in ice waterPoached eggPotato crowns are deep fried in hot oilButter and dill are added to drained carrotsCooled poached egg is briefly deep friedDeep fried egg is drained on kitchen paperBurger and potatoes are arranged on carrot bedCrispy poached egg is laid on burgerCutting in to poached egg and buffalo and beef burger
Trimmed potatoes are firstly parboiled and left to cool
Trimmed potatoes are firstly parboiled and left to cool
Egg is broken in to small glass or cup for adding to poaching water
Egg is broken in to small glass or cup for adding to poaching water
Poaching egg
Poaching egg
Cooling poached egg in ice water
Cooling poached egg in ice water
Poached egg
Poached egg
Source
Potato crowns are deep fried in hot oil
Potato crowns are deep fried in hot oil
Butter and dill are added to drained carrots
Butter and dill are added to drained carrots
Cooled poached egg is briefly deep fried
Cooled poached egg is briefly deep fried
Deep fried egg is drained on kitchen paper
Deep fried egg is drained on kitchen paper
Burger and potatoes are arranged on carrot bed
Burger and potatoes are arranged on carrot bed
Crispy poached egg is laid on burger
Crispy poached egg is laid on burger
Cutting in to poached egg and buffalo and beef burger
Cutting in to poached egg and buffalo and beef burger
  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 in to a large pot of cold, salted water and bring the water to a simmer for twenty 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 in to the fridge for twenty to thirty 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 fifteen to twenty minutes until the carrots are just softened.
  4. Pour a little vegetable oil in to a small frying pan and cook the burger for eight to ten minutes either side until cooked.
  5. Break the egg carefully in to a small drinking glass, cup or bowl. This ultimately makes it easier to pour it in to 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 two minutes.
  7. Lift the egg from the water with a slotted spoon and submerge in a bowl of iced water for thirty 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 forty-five degree angles with a very sharp, narrow pointed knife. Each potato should then separate in to two crowns.
  9. Bring a pan of hot oil up to a medium to high heat and deep fry the potato crowns for four or five 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 in to 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

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