Sunday, October 21, 2007

Buffalo, New... Mexico

Nothing screams New Mexico like green chile cheese burgers.

And they're all the more esoteric when they're green chile BUFFALO cheese burgers. I'm not really sure that using ground buffalo makes that much of a difference in taste, but it sure is exotic. Well... at least until you go up to Albuquerque and drive out Tramway and see all those buffalo standing around nawing on grass.

I'm glad I don't eat grass, specifically. Although it seems like a lot of favored flavors have a "grassy" profile... like sauvignon blanc, and green tea, and parsley, and asperagus.

"Grassy profile?" Who makes this shit up? And who tastes grass to know what is and isn't "grassy?" I mean sometimes you can get that flavor profile by just smelling things, but then again, have any of you ever smelled shrimp paste? That stuff smells awful, but it makes a delicious thai pumpkin soup.

The green chile I use is all grown and roasted right here in New Mexico. More specifically, in San Antonio, NM. I get it in 30 lb increments at this little farmer co-op called Sichler's. They have the best chile I've tasted in NM. I cover the tables in butcher paper, and invite some unknowing friends over to help me with all the peeling. But once it's done, there's green chile for months, and my friends don't complain when I invite them over for green chile buffalo burgers.
Green Chile Buffalo Cheese Burgers


2 lbs Ground Baffalo
1/2 Onion, diced
3 cloves Garlic, minced
1 Tbsp Hickory Liquid Smoke
1 Egg
1 Tbsp Dijon
1 Tbsp Soy Sauce
1 tsp Red Pepper Flakes
1 tsp Salt
1 tsp Ground Pepper


Slices of Medium Cheddar Cheese
6 Sesame Buns

And of course: GREEN CHILE

Mix all the burger ingredients and let sit for an hour to mingle. Shape into 6 patties, about 180 grams each.

Grill over extremely hot coals until nice grill marks are evident and they're to your desired doness.

Pile up with fixings, and make a mess.

*NOTE remember when cooking the burgers to moke them as little as possible. It's best to flip them only once. Generally I cook them about 2-3 minutes on one side, flip and another 2-3 minutes on the other.

1 comment:

Corrina said...

We get bison and duck out here @ the commissary fairly often. I'll have to try this recipe out.