While we're on the subject of alternative meats, ground buffalo, or American bison, makes wonderful burgers. It has a rich flavor but is lower in fat, calories and cholesterol than beef. It's also higher in protein, iron, CLA, Omega-3s, and many important amino acids. This is because buffalo is usually grazed on grasses for its entire life and not grain-finished.

Buffalo's lower fat content makes it easier to overcook. Cook it at a slightly lower temperature for about half the time you would beef.

Buffalo Burgers with Green Chiles and White Cheddar
2 burgers

You'll Need:

1 Poblano or two Anaheim chiles
2/3 pound ground buffalo
Salt & pepper to taste
1-2 ounces organic sharp, white cheddar
Organic tomato, lettuce, onion and other condiments of your choice

Start the grill, and while you wait for the flames to burn down, char the chiles over the fire until they are black and blistered. Place in a bowl and cover to steam for a few minutes. As soon as they are cool enough to handle, peel, remove the stems and seeds, and cut into strips.

Form the meat into two patties of equal size, taking care not to work the meat any more than necessary. Overworked ground meat can produce burgers with a mushy texture. Sprinkle generously with salt and freshly ground pepper. Grill the burgers over medium hot coals for 3 to 4 minutes (you should be able to hold your palm 5 inches above the coals for 4 to 5 seconds) on each side, turning once. After you flip the burgers onto the second side, place the chile strips and the cheese on top to melt during the last moments of cooking. Serve on lightly toasted buns.

Recipe Copyright 2008 Vanessa Barrington

Image: Karl Gunnarsson