email this pageIngredients
Salsa:
1 medium jicama, peeled and julienned
2 carrots, julienned
1 medium red bell pepper, julienned
2 tablespoons fresh lime juice
2 tablespoons chopped cilantro
1 tablespoon extra-virgin olive oil
Burgers:
1½ pounds ground buffalo
1½ tablespoons minced peeled fresh ginger
½ cup finely diced peeled jicama
2 garlic cloves, minced
1 tablespoon dry sherry or white wine
2 tablespoons low-sodium soy sauce
1 large egg, slightly beaten
½ teaspoon salt
½ teaspoon coarsely ground black pepper
6 (4-inch) pieces baguette, sliced open
1. To prepare salsa, combine all ingredients in a medium bowl; toss well to coat.
2. To prepare patties, combine buffalo, ginger, jicama, garlic, sherry, soy sauce, egg, salt and pepper. Form into 6 patties about 3⁄4-inch thick. Place on a tray lined with plastic wrap, cover with more plastic wrap, and refrigerate until ready to cook. (Patties may be prepared 1 day ahead).
3. Preheat grill until hot. Place patties on the grill rack over coals and cook, covered, about 4 minutes. Flip, cover and cook 3 to 4 minutes more, until done. Place patties on baguette bottoms; top with jicama salsa and baguette tops. Serves 6.
Recipe by Greg Patent, Relish the Healthy Table, "Home on the Grill," May 2008.
Nutritional Information
2. To prepare patties, combine buffalo, ginger, jicama, garlic, sherry, soy sauce, egg, salt and pepper. Form into 6 patties about 3⁄4-inch thick. Place on a tray lined with plastic wrap, cover with more plastic wrap, and refrigerate until ready to cook. (Patties may be prepared 1 day ahead).
3. Preheat grill until hot. Place patties on the grill rack over coals and cook, covered, about 4 minutes. Flip, cover and cook 3 to 4 minutes more, until done. Place patties on baguette bottoms; top with jicama salsa and baguette tops. Serves 6.
Recipe by Greg Patent, Relish the Healthy Table, "Home on the Grill," May 2008.
Per serving: 340 calories, 7g fat, 75mg chol., 26g prot., 43g carbs., 8g fiber, 810mg sodium.
