Wild Idea Buffalo Recipe of the Week - Bison Foie Gras Burgers

Here's an original one from Jill O'Brien of Wild Idea Buffalo, it's this weeks Wild Idea Buffalo Recipe of the Week - Bison Foie Gras Burgers!





Bison Foie Gras Burgers
By: Jill O'Brien



Ingredients:
* 2 Tb. Olive Oil
* 2 tsp. Salt
* 1 Tb. Black Pepper
* ½ tsp. Smoked Paprika
* 1 tsp. Onion Powder
* 1 tsp. Garlic Powder
* ¼ lb. Buffalo Liver (deveined, soaked in milk and blotted dry)
* 1 lb.  Ground Buffalo
* ½ cup Panco Crumbs


Directions:

1 -Remove any veins from liver, rinse under cold water and place in a milk bath for 4 hours. Remove from milk bath and pat dry.
2 - Place liver in food processor along with all of the seasonings. Flash process until smooth.
3 - Add ground buffalo in pieces and flash process – just to incorporate.
4 - Cover and refrigerate for 1 hour.
5 - Dust hands with panco crumbs and portion meat into 6 burgers, shaping into patties, about 3/4” thick.
6 - Dust both sides of patties with panco crumbs.
7 - On stovetop in heavy pan over medium heat, heat oil.
8 - Add burgers and cook for 2 minutes on each side.
9 - Serve Bison Foie Gras Burgers open face on toasted whole grain or wheat bread. Top with caramelized onions, diced apples and tomato jam. * I also like to serve these at cocktail parties as petite sliders. Follow recipe above, make patties 1 to 2 oz. portions and serve on toasted baguettes.  Can also be made under the broiler in the oven.


http://wildideabuffalo.com/2010/bison-foie-gras-burgers/








Wild Idea Buffalo - Buffalo Liver

Pure grass-fed only liver tastes better! Loaded with iron, it's an athletes favorite. The clean rich flavor is wonderful in pates or sauteed.

8 oz. Package


http://buy.wildideabuffalo.com/collections/a-la-carte/products/liver