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Southwestern Buffalo burger

4 servings


  • 1 pound ground buffalo meat
  • 1/2 pound each yellow onion
  • 1 pound each poblano pepper
  • 2 tablespoon olive oil
  • 1/2 cup ketchup
  • 1 cup teaspoom pureed chipotle pepper in adobo (more if you like it hotter)


Baking Directions:

Hand form four 4-ounce buffalo burgers, season with mesquite seasoning and cracked pepper on both sides.

Keep refrigerated.

Brush poblano chili lightly with some of the olive oil and blister on grill, open gas burner or broiled in oven until skin is black on all sides.

Cover in bowl with plastic wrap and let sweat to loosen skin.

Peel charred skin off, remove stem and all of the seeds.


Peel and julienne onion.

In a non stick pan (uses less oil) sauté over medium high heat in 1 tablespoon olive oil.

Caramelize until soft and golden brown.

Add roasted poblanos and mix together.

Remove from heat and reserve.

In mixing bowl, whisk puree of chipotle with ketchup (adding more chipotle if you like it hotter and smokier.)

Burgers can be lightly oiled with remaining olive oil and either grilled or sautéed in a non-stick pan until rare-medium rare.

If cooked longer it will result in a dryer non-juicy product because the meat is so lea.

n Split the buns and toast lightly.

Top with the cooked burger, onions and peppers and the chipotle ketchup.

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