By Marcus Samuelsson | June 24, 2014

Photo by lricharz

Photo by lricharz

Buffalo Burger with Spicy Ketchup

Servings: 4


Buffalo Burger
  • 1 lb buffalo loin fat trimmed, cut into 1/4-in cubes
  • 1/2 lb flank steak finely chopped
  • 2 cloves garlic chopped, plus 1 clove garlic, thinly sliced
  • 2 shallots chopped
  • 1/4 lb shredded jack cheese, plus 4 slices
  • 5 drops Tabasco sauce
  • 4 drops Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 1 teaspoon salt plus more for eggs
  • 1 teaspoon freshly ground pepper, plus more for eggs
  • 1 teaspoon chili powder
  • 2 tablespoons olive oil
  • 4 Napa cabbage leaves cut in half
  • 4 potato buns
  • 4 eggs
  • Spicy Ketchup
  • 1 red onion thinly sliced
  • 1 heirloom tomato sliced
Spicy Ketchup
  • 2 red bell peppers
  • 2 Poblano peppers
  • 2 tablespoons olive oil
  • 1 cup ketchup
  • 1/4 cup Dijon mustard
  • 2 teaspoons horseradish
  • 2 teaspoons smoked paprika
  • 1 tsp chili powder
  • 1/8 tsp freshly ground black pepper
  • 1/8 tsp garlic powder
  • 8 drops Tabasco


Place the chopped meat in a large bowl with the chopped garlic, shallots, shredded cheese, Tabasco, Worcestershire, mustard, salt, pepper and chili powder and mix with your hands until well combined. Shape the meat into 7-ounce patties, about 4 inches in diameter and 1/2-inch thick.

Heat the olive oil in a large sauté pan over medium heat. Add the cabbage and sliced garlic and sauté for 2 minutes, stirring constantly. Remove from heat and set aside.

Prepare a grill over high heat. Place the buns on the grill and toast. Place the burgers on the grill and cook for 3-4 minutes on each side. Let rest for 3 minutes.

While the burgers are resting, heat a non-stick pan over medium heat. Crack the eggs into the pan and cook to over-medium. Season with salt and pepper.

To serve, place a dollop of Spicy Ketchup on the bottom half of the toasted bun. Layer with the cabbage-garlic mix. Place the burger on top and arrange an over-easy egg, cheese, tomato and onion slice on the burger. Top with the other half of the bun. Serve with French Fries.

For the Ketchup:

Brush the peppers with olive oil. Using tongs, char over a gas flame then peel the skin and remove the ribs and seeds.
In a jar of a blender combine ketchup and peppers, puree until smooth.
In a medium bowl combine the puree, mustard, horseradish, paprika, chili powder, pepper, garlic powder and Tabasco in a small bowl and mix until well combined.

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