Bobby Flay's Buffalo Burger Recipe

Buffalo Burger with Swiss Cheese, Red Cabbage Slaw,
and Pickled Orka Russian Dressing

Red Cabbage Slaw:
1/4 cup rice wine vinegar
2 teaspoons honey
2 tablespoons canola oil
Kosher salt & fresh ground black pepper
1/2 small head of red cabbage, finely shredded
1 large carrot, peeled and finely shredded

Whisk together the vinegar, honey, oil, salt and pepper to taste in a large bowl. Add the cabbage and carrot and toss until combined. Let sit at room temperature for at least 15 minutes or up to 1 hour before serving.

Pickled Orka Russian Dressing:
1/2 cup mayonnaise
3 tablespoons ketchup
1 tablespoon Dijon mustard
3 tablespoons finely chopped red onion
1/4 cup finely diced pickled orka
2 tablespoons finely chopped fresh flat-leaf parsley leaves
Kosher salt & freshly ground black pepper

Stir together the mayonnaise, ketchup, mustard, red onion, orka, and parsley in a medium bowl, and season with salt and pepper. Cover and refrigerate for at least 30 minutes or up to 1 day before using.

Burgers:
1.5 lbs ground buffalo
2 tablespoons canola oil
Kosher salt & fresh ground black pepper
8 (1/4 inch thick) slices Gruyere or fontina cheese
Pickled Orka Russian Dressing
Red Cabbage Slaw
4 hamburger buns

Heat your grill to high.

Form the meat into 4 burgers, each 1 inch thick. Brush with the oil and season liberally with salt and pepper. Place on the grill and cook until golden brown and slightly charred, 3 to 4 minutes. Turn the burgers over and continue cooking to medium, about 3 minutes longer.

Place 2 slices of the cheese on each burger, close the lid or tent with foil, and cook until the cheese just begins to melt, about 1 minute.

Spread some of the Russian dressing on the tops and bottoms of each bun. Place a burger on each bottom half and top each burger with some of the slaw and a bun top. Eat immediately.