1 lb ground buffalo
1/4 tsp pepper
1 tsp worcestershire sauce
4 tsp ketchup
1 tsp salt
1 tsp mustard
2 tsp horseradish
Directions
The beauty of this recipe is that accurate measurements can go out the
window. Add more or less of the spicings that you like. Toss it all
in and mix it up. Patty up and grill. Serve like a regular hamburger.
Tip: If you have a grill that tells the temperature, keep it down! Or
let the coals die down some. Don't put lean buffalo meat in the
flame. ( Buffalo is a lean red meat and is some what dry so you have
to cook it slowly to keep the juices in.) These burgers were taste
tested by the usually critical teen-age crowd. They asked for
seconds. I take that as an impressive OK.
From "1993 Fresh Produce and More" Minnesota Grown Farmer to Consumer
Directory; Minnesota Dept Of Agriculture; 90 West Plato Boulevard;St.
Paul,MN 55107-2094
Servings: 4 servings
Buffalo Burgers Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
Written cooking instructions as a concept can be found way back into ancient history, certainly as far as pharonic Egypt, and potentially, even further back. Interesting though that is, in the main part, these ancient cook books were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe in existence, according to historians is a series of tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. Progressing into The time of the roman empire around 25BC a man called Apicius created a collection of scripts detailing recipes prepared by wealthy Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvre, main course and desserts, a style of dining still practiced today. Additionally, he tells us how the Roman chefs were skilled in the use of a wide range of spices and herbs, including many that are still in use today such as basil, mint and asafoetida. As our culinary historical trip moves to more modern times we have a couple of cookery books which were published in the fourteenth century - one book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the indian curry that is popular today, but instead accounts of the types of food served to the nobility of the period. In the 15th century, knights returning from the crusades brought us a variety of foods and spices from Arab countries, including spices like coriander, parsley, and rosemary. These new foods and tastes prompted a torrent in books on cookery, many of which are now in private cookery archives. When we get to the 1900s, cooking publications are highly popular as a result of more people being able to read, people having increased spare time and having more money. |
We hope you enjoy this Buffalo Burgers recipe.
