Buffalo Burgers for a healthy Fourth of July

High in B vitamins, iron, phosphorous, zinc, omegas, and niacin, this buffalo burger recipe that will have your July 4th guests buzzing. Photo: iStock

WASHINGTON, July 3, 2013 — Most Americans’ July 4th weekend plans include barbecue. But the kind of meat-fest most of us anticipate can slow down digestion, not to mention the potential negative impact on cholesterol, heart health and even your sex life.

That’s why this Fourth, I’ll be serving up buffalo burgers (American bison). High in B vitamins, iron, phosphorous, zinc, omega-3 fatty acids, and niacin, ground buffalo is also lower in cholesterol than many of its alternatives. One of the lowest fat, lowest calorie sources of animal protein, Buffalo meat promotes both dopamine and norepinephrine production, which not only aid in boosting mood but also enhancing sex drive and sexual desire. I use coffee in my bison burgers to add a depth of flavor and mouth-filling deliciousness without added fat. Here’s  my modern twist on the classic burger:

Coffee-kissed Buffalo Burgers
from Romancing the Stove by Amy Reiley

Makes 4 burgers

1/2 tsp salt
1/2 tsp pepper
2 tsp fine coffee grounds
1 lb ground buffalo (or 4 buffalo patties)
1/2 sweet onion, cut into rounds
2 tbsp oyster sauce
4 slices ripe tomato (optional)
4 whole grain burger buns

1. Mix salt, pepper and coffee grounds into the ground buffalo and form 4 burger patties with ¼-inch thickness.
2. Brush grill with cooking oil and heat to high.
3. Cook burgers for 3-5 minutes per side depending on desired doneness, flipping once. (Because of its low fat content, buffalo will become tough if overcooked.)
4. After burgers are flipped, add onion rounds to the grill. Grill onions on 2-3 minutes per side.
5. Top each half of the buns with 1-2 tsp oyster sauce. Add a tomato slice (optional) and 1/4 of the grilled onions. Top with a burger and serve open-faced.

If you are only serving two burgers, save the second bun and toppings separately, in the refrigerator, for up to 48 hours.

(The ground buffalo mixture can also be used to make meatballs. Just brown lightly in a sauté pan and serve with pasta or as an appetizer with oyster sauce for dipping.)

No barbeque is complete without something icy cold and delicious to wash it down. Because you’ve cut the calories and fat substantially by using ground buffalo in your burgers, go ahead and splurge on a thirst-quenching cocktail like this East Meets West Bourbon Lemonade. Or stick to something a little less stiff like one of my favorite Rosé wines.

This article is the copyrighted property of the writer and Communities @ WashingtonTimes.com. Written permission must be obtained before reprint in online or print media. REPRINTING TWTC CONTENT WITHOUT PERMISSION AND/OR PAYMENT IS THEFT AND PUNISHABLE BY LAW.

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Amy Reiley

Amy Reiley is a food & wine writer, cookbook author, speaker and consultant recognized as a leading authority on aphrodisiac foods. She has a Master of Arts in Gastronomy awarded by France’s culinary temple, Le Cordon Bleu. It was during her time studying at Cordon Bleu, Amy rose to prominence for her work in culinary aphrodisiacs.

In 2006, Amy releases her first book, Fork Me, Spoon Me: the sensual cookbook. She is now the author of 4 cookbooks on the topic, including award-winning Romancing the Stove: the unabridged guide to aphrodisiac foods. Her expertise has landed her guest spots on The Today Show, CBS Early Show, NPR and the Playboy Channel to name a few.

Amy is also the editorial director of EatSomethingSexy, as well as an internationally published wine critic and columnist. 


Contact Amy Reiley


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