For the last couple of weeks I've been making incredible buffalo burgers with the subtle garlicy/onion taste of scapes.
Now that the garlic-scape season in Ontario is ending, I'll be substituting green onions and/or garlic chives to achieve a similar taste.
The first and major ingredient is locally sourced bison meat. I had the ground meat from my last Blanbrook Farm purchase processed as both regular grind and coarse grind.
The key to a great burger is to make sure that the fat content is not less than 15-20%.
Anything leaner than that will result in a crumbly burger that wants to break apart on the grill.
I mix a pound each of the two grinds together with chopped scapes, egg, mustard powder, horseradish mustard, Worchestershire sauce, soy sauce, salt and pepper.
The mixed ingredients are formed by hand into patties.
The patties are then wrapped in plastic and cooled down in the refrigerator for a couple of hours.
When the bbq grill is medium-hot, cook the burgers for about 3 minutes on one side and then flip and cook for another 3 minutes. Turn down the heat to low and continue to cook for another 6 minutes or so. A final flip and another 6 minutes of low heat cooking will finish the burgers to a medium-well done condition. For cheese lovers I add some cheddar or maybe swiss cheese during the last few minutes of cooking so it gets a chance to melt.
The sesame buns, from Bagel Plus (Sheppard just west of Bathurst), are lightly toasted on the bbq before receiving the hot and juicy meat patty from the grill. I serve the burgers topped with freshly sliced tomato, onion and a generous heaping of red lettuce salad.
Here's the recipe ingredients for my Garlic Scape Bison Burgers:
2 lbs ground buffalo meat (1/2 coarsely ground)
2 tbsp mustard powder
2 tbsp horseradish mustard
2 tbsp Worchestershire sauce
1 tbsp soya sauce (low sodium)
1 egg
1/2 tbsp salt
1 tbsp freshly ground black pepper
2/3 cup freshly diced/chopped garlic scapes
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