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The Star B Ranch Signature
Buffalo Burger


 

Chef Larry Banares, creator of the Star B Ranch "Signature Buffalo Burger" brings more than 25 years of experience as chef, culinary educator, television and radio personality.

 

Signature Buffalo Burger
Ingredients:

1/3 lb.
1 each
To Season
To Season 
2 Slices
1 Slice   
2 Slice
2 thin slices
1 1/2 oz.  


As needed
For service:

 

Star B Ranch ground buffalo meat
Portabella mushroom, large
Salt
Fresh ground black pepper
French Bread
Monterrey Jack cheese
Tomato, 4x5 size
Bermuda onion
Petite salad greens, seasoned with salt and black pepper and tossed lightly in Chef Larry's Balsamic Vinaigrette*
Chef Larry's Roasted Red Pepper Aioli*
Petite salad greens, seasoned with salt and black pepper, tossed lightly in Balsamic Vinaigrette.

Method:
Prepare Roasted Red Pepper Aioli* and Garlic Cheese Butter* per recipes, reserve.  Preheat grill.  Hand form ground buffalo into oval shaped patty.  Season patty with salt and pepper and place grill.

Dip Portabella mushroom in Balsamic Vinaigrette, season with salt and pepper and grill until tender.  Remove and slice.  Reserve keeping warm.

Cook burger to desired temperature and top with Monterrey Jack Cheese.  Spread garlic cheese butter on both sides of French bread slices.  Cook on a flat griddle until golden brown, reserve.

To assemble burger:  Toss 1 1/2 oz.  petite salad greens in small amount of Balsamic Vinaigrette.  Season with salt and pepper and toss.  Spread Roasted Red Pepper Aioli on slice of grilled French bread and top with dressed greens.  Place tomato and red onion slices over greens.  Top with cooked buffalo burger.  Shingle slices of grilled Portabella mushroom over top of burger.  Spread Roasted Red Pepper Aioli in remaining slice of grilled French bread and top to form burger.  Transfer to serving plate.  Season remaining petite salad greens and toss with Balsamic Vinaigrette.  Place on serving plate along with fancy, extra long cut French fries and serve.


Chef Larry's Roasted Red Pepper Aioli

1/4 cup
1/2 tsp.
1/4 cup
1/2 cup
1 each
6 each
1 tsp.
To taste
To taste
Roasted red peppers, pureed
Garlic, minced
Sun-dried tomato puree
Light mayonnaise
Fresh squeezed lemon
Large basil leaves, minced
Parsley, chopped
Salt
Fresh ground black pepper
Method:
Combine sun-dried tomato puree, roasted red pepper puree, mayonnaise, garlic, lemon, fresh basil, and parsley in a mixing bowl.  Mix thoroughly and season with salt and pepper.  Reserve under refrigeration until service.  Use a condiment for grilled meat, fish or poultry.

Chef Larry's Garlic Cheese Butter

8 oz.
1 tsp.
1 tsp.
1/4 cup
Butter, softened
Garlic, finely minced
Parsley, chopped
Parmesan cheese, grated
Combine ingredients and mix well.  Store under refrigeration until use.

Chef Larry's Balsamic Vinaigrette

1/4 cup
1 tsp.
1 tsp.
8 each
1/2 tsp.
1/4 tsp.
3/4 cup
To taste
To taste
Balsamic vinegar
Chives, Minced
Parsley, finely chopped
Fresh basil leaves, minced
Dijon mustard
Sugar
Olive oil, extra virgin
Salt
Fresh ground black pepper
Method:
Whisk Balsamic vinegar, chives, parsley, basil and Dijon mustard together in a mixing bowl.  Add olive oil while whisking until all the oil is incorporated.  Season with salt and fresh ground black pepper.  Store under refrigeration until needed.  Whisk before each use.