Bistro Buffalo-Boerewors Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


3/4 cup dijonnaise
1/4 cup finely chopped fresh cilantro leaves
2 teaspoons canned chipotle adobo sauce

1 pound freshly ground buffalo
1 pound freshly ground pork
1/4 cup finely chopped shiitake mushrooms
2 garlic cloves, minced
2 teaspoons ground coriander
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
Vegetable oil, for brushing the grill rack
6 sourdough rolls, split
24 arugula leaves



Directions: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. To make the dressing, combine the dijonnaise, cilantro, and adobo sauce in a bowl. Cover and refrigerate. To make the patties, combine buffalo, pork, mushrooms, garlic, coriander, nutmeg, cloves, allspice, salt and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Brush the grill rack with oil. Grill the patties with the grill top closed for 4 minutes. Turn and grill until an instant-read thermometer inserted into the center of the patties registers 160 degrees F, about 4-5 minutes longer. During the last 2 minutes of grilling the patties, place the rolls, cut side down, on the grill to toast. To assemble the burgers, place a generous amount of dressing over the cut sides of the rolls. On each roll bottom, place 4 arugula leaves, and a patty. Add the roll tops and serve. Makes 6 burgers.