Pecan Dusted Buffalo-Jack Burger with Peppered Bacon & Pickled Okra Mayo

Pairs well with:


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


2 1/4 pounds ground buffalo (85-90% fat is best)
1/2 cup grated onion
1/3 cup Lea & Perrins Worcestershire Sauce
1 1/2 teaspoons salt
3 garlic cloves, minced
8 ounces shredded Monterey Jack cheese

Pickled Okra Mayo:
1 cup prepared mayonnaise
1/2 cup chopped pickled okra
2 teaspoons Tabasco Chipotle Pepper Sauce
1/4 teaspoon salt

12 slices thick-cut peppered bacon

1 cup pecans

2 to 3 tablespoons vegetable oil, for brushing on the grill rack

6 soft hamburger buns, split
3 cups shredded romaine lettuce
1 large tomato, sliced 1/4-inch thick to yield 6 slices
1 small red onion, cut into very thin slices



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium.

To make the patties, combine the buffalo, onion, Worcestershire sauce, salt, garlic, and cheese in a large bowl, handling as little as necessary. Shape into 6 patties to fit the bun size and at least 1/2-inch thick. Loosely cover with plastic wrap and set aside.

To make the mayo, whisk the mayonnaise, pickled okra, Tabasco, and salt in a small bowl. Cover with plastic wrap and set aside.

Heat a large, heavy nonstick, fire-proof skillet on a grill. Add the bacon and cook until crisp. Transfer to paper towels to drain. Wrap in foil to keep warm.

Drain bacon fat from skillet, wipe out the skillet with paper towels, and set the skillet back on the grill. Add the pecans to the skillet and toast until golden. Transfer the toasted pecans to the work bowl of a small food processor and pulse until finely ground. Set aside.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, about 3 to 5 minutes on each side (Be very careful not to overcook the patties). Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling. Sprinkle an equal portion of the ground pecans evenly over the top of each patty.

To assemble the burgers, place a generous amount of the pickled okra mayo over the cut sides of the buns. On each bunbottom, place 1/2 cup of the shredded romaine, a tomato slice, and equal portion of the onion slices, a pecan-dusted patty, and 2 bacon slices. Add the bun tops and serve.