Mini Buffalo Burgers on Whole Wheat Pita

One of the foods that Andrew regularly subsists on is ground buffalo. While I enjoy buffalo, its beefy flavor with less saturated fat, I don’t like it necessarily for burgers. I’m more down on turkey burgers than buffalo burgers. I prefer ground chuck for my burgers: moist, flavorful, and a nice greasy touch. However, we had ground buffalo in the fridge and I decided that if there were going to be buffalo burgers made this week I was going to make them.

There are three differences between the way Andrew and I cook burgers: 1. I use worcestsire sauce and paprika while Andrew mostly uses a mixture of dried garlic, salt and pepper; 2. I  use a well oiled cast iron skillet and Andrew uses a non-stick skillet. The non-stick skillet means less grease, but you don’t get the nice crust around the meat that you get with the cast iron skillet. Plus cast iron is badass. 3. I cook mine to medium-well with a touch of pink in the middle and Andrew does his well. We will talk more about this issue later.

By the way, I am not saying my burgers are better than Andrew’s; they are two different beasts that cannot be compared. We just tackle our meat differently.

I served this cute little burgers on mini whole wheat pitas with spinach and feta cheese.

Whole Wheat Pita Bread

I used the recipe from Mark Bittman’s How to Cook Everything Vegetarian. I can’t express enough how much I enjoy Mr. Minimalist’s books. You can find this recipe on pg. 719 of that book if you would like more conventional directions.

1. Mix together 1 1/2 cups each of all-purpose white flour and whole wheat flour with 2 teaspoons kosher salt, 3 tablespoons olive oil, and 1/2 teaspoon of sugar.

If you don’t like the taste of wheat baked goods you can make these entirely with all-purpose flour. You do not want to make these entirely from whole wheat flour. Baked goods made entirely with whole wheat flour are heavy and dense something that you do not want for pita.

2. Proof your yeastie beasts. You want to two teaspoons of yeast or one packet of active dry yeast. To proof yeast drop them into about half a cup of 110 degree water with a pinch of sugar (they need to feed) until they are foamy and yeasty smelling (about five minutes). Then add to the flour mixture along with another half cup of water.

3. Mix with a rubber spatular until combined into a slightly sticky ball. If it is dry add water one tablespoon at a time until it is a nice ball. Knead for a few seconds on a well floured surface then put back into the bowl and cover with a dish towel or plastic wrap.

4. From here I put my dough outside in the sun to rise because it is actually “room temperature” outside my house not inside. You can also put it in the fridge if you can wait approximately seven hours. At room temperature wait 1-2 hours. I waited about two and a half hours and it had more than doubled in size.

5. When your dough has doubled in size, pull small balls off of it. You can make these balls as big or as small as you like. I wanted to make mini burgers so I made mini pita. This recipe ended up making about twelve mini pita. Once you tear off your little dough balls put them on a floured baking sheet, cover with a dish towel or plastic wrap, and let rise for another twenty minutes.

6. Roll each ball out to about a 1/4 of an inch on a well floured surface. After rolling out each ball into a disc cover again and sit for another twenty minutes while you prepare your cooking device.

There are multiple ways that you can do this. I opted for the cast iron skillet on the stove top method because the other two methods are as such: do it in the oven on a pizza stone (don’t own a pizza stone) or do it in the oven on a baking sheet (umm..boring!). I chose the most badass, time consuming way of cooking these bad boys: on the stove top with a dry cast iron skillet. You can also do these with a griddle (like the kind you would use for pancakes) on your stove top.

If you are going the route of cast iron badassery (how many times can I use that term in one blog post?), heat the skillet to medium-high with no lubricant. No butter, no oil, nada. You want dry heat here. Don’t worry if your skillet is seasoned correctly nothing will stick. Once the twenty minute resting period has elapsed and the skillet is thoroughly heated toss one pita on the skillet. Let it sit. Don’t touch it. It will start to bubble and it will be beautiful. After about four to five minutes (this depends on the size of your pita) flip over and cook another two to three minutes then put aside and start over again with the next one. Continue until all pita are cooked.

Now you have pita!

Mini Buffalo Burgers

This is purely my own recipe, no measurements here. I’ve learned what I enjoy in a burger and what works for me. What works for you will be different. I get tired of people saying they make the best of something or you have to do it one way for it to be a real whatever. Food is about personal taste.

I mixed a pound of ground buffalo with worcestshire sauce, salt, pepper, paprika, dried minced shallot, and a dash of Frank’s Red Hot sauce. The worcestshire is incredibly important. It is incredibly flavorful and adds a much needed dose of moisture to the buffalo which tends to get dry and crumbly when introduced to high heat.

I heated up the same cast iron skillet I used earlier for the pita bread with a nice coating of olive oil (here one of those places where Andrew and I differ) on medium high heat. Once heated through, I patted a little fistful of my meat mixture into a small burger patty and tossed two to three of them into my skillet. Heat for about five minutes on one side until browned then flip over. Do not squish with your spatula, do not fuck around with your burger. Let it get that nice caramelized meat crust. After about three minutes your burger should be done depending on how well done you like it.

Here is where I will note Andrew’s misinformed opinion about how long to cook ground meat. Ground meat does not need to be cooked so long that it turns into a gray lifeless mass. It is okay to eat it medium or medium well. Hell if you got your meat from a reputable source you can eat it raw if you like. Andrew cut open his burger and sniffed pooh-pooh at it because there was the tiniest tinge of pink in the middle and said “Ground meat needs to be cooked completely.”. All he needed was a stern, “No, medium well is perfectly fine”, from me and he realized that he was incorrect or was just placating me. He inhaled four of these burgers.

I served them on top of the whole wheat pita with spinach and feta cheese.  You could make little mini burger buns and serve them as sliders.

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2 responses to “Mini Buffalo Burgers on Whole Wheat Pita

  1. My mom likes all meat cooked well- even nice steaks. Crazy-ness! I’m starting to lean towards medium/ medium- rare for everything. In general I’m not a big fan of ground meat: chunks of ground meat just don’t taste good to me. I mix my hamburger patties with worcestshire (of course), onions, hot sauce, and some dry stuff. Never been a big fan of buffalo- you’ll have to cook me some good buffalo one day!

  2. I honestly prefer ground beef for hamburgers, but I live with a picky eater so I just go with the buffalo. I always mix my patties with worcestshire sauce because I don’t like the texture otherwise. I also am not a fan of the ground meat texture.

    Yeah, my mom always cooked everything to shoe leather. It made me hate beef for a really long time.

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