Cooking with Sanders Sauces, p. 3
1 lb. ground buffalo
¼ cup fresh parsley, chopped
½ tsp. pepper
¼ cup jerk seasoning
¼ cup onion, diced fine
4 to 6 toasted hamburger buns
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| I'm not sure what the parsley added to the flavor profile, but it did look pretty. |
Mix ground buffalo meat with the next 5 ingredients,
cover and refrigerate one hour or longer. Form patties and cook on your grill
or in a hot skillet.
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| See? Pretty burgers. |
You can prepare the patties ahead of time and store
them in the freezer to have on hand when needed.
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| Served with frozen-grocery-fries. |
My Rating: 4/5 "This cookbook is from a North Dakota company that made their own seasonings and sauces, and they pointed out in the description of their jerk seasoning that they had made it less spicy than normal for Great Plains palates. I used the regular jerk seasoning from Walmart, and this was a-spicy burger! But it was really memorable because of that. It wasn't as juicy as it could have been, but I also had to cook it medium because I'm pregnant. Overall this was pretty neat."
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