Spicy Buffalo Dill Burgers
1/3 cup plain yogurt
2 teaspoons fresh, chopped dill
1/2 teaspoon fresh lime juice
1/4 teaspoon black pepper
1 1/2 pounds ground buffalo meat
2 ounces shredded Asiago cheese
2 ounces shredded Mozzarella cheese
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon hot chili oil
1/2 teaspoon cayenne pepper
2 ounces hot chili oil for grilling
2 tablespoons butter
4 whole grain hamburger buns, halved
1 cup fresh spinach
Preheat gas or charcol grill to medium. Set aside a small bowl of hot chili oil for brushing the grill. Ensure the grilling surface is at least 4 inches from the coals or tops of flames.
Prepare the dill topping by combining the yogurt, chopped dill, lime juice and black pepper in a small bowl. Set aside in refrigerator to keep chilled.
To make the patties, in a large bowl, mix together the buffalo meat, cheeses, garlic, salt, chili oil and cayenne pepper. Mix well but gently with a large wooden spoon. Form mixture into 4 equal sized patties and place on a plate or wax paper.
Successful grilling of the buffalo patties required the right amount of respect for its lean and healthful qualities. Brush the grill lightly with the chili oil once the heat has reached medium. Slow cooking, about 8 minutes per side, at a distance of at least 4 inches from the heat will produce a moist, medium cooked burger.
Just before the patties are cooked to perfection, placed the buttered half of each bun cut side down on the grill until lightly toasted.
Create the burgers by placing one patty on the bottom half of each bun, spread a
a thick layer of dill topping onto each patty, toss on 5-6 big leaves of fresh spinach and crown with the toasty top bun.
Serves and satisfies 4 people.