The late Sam Arnold, owner of The Fort restaurant, was known for using novel recipes and techniques, such as adding vanilla for depth of flavor and cracked ice to keep the meat moist. Here’s an adapted version of the one published in “The Fort Cookbook.” Makes 6 burgers.
Ingredients
2 pounds ground bison
1/3 cup finely minced white onion
2 tablespoons
Worcestershire sauce
1 teaspoon seasoned salt (your favorite blend)
1/2 teaspoon vanilla extract (optional)
1 egg, beaten
Salt and freshly ground black pepper
Colorado cheese, such as Morning Fresh blue cheese or Haystack feta
6 whole-grain hamburger buns
Directions
Clean and oil grill, and heat to high.
Lightly knead all ingredients into the meat, except salt, pepper and cheese. Divide mixture into 6 equal portions to form patties.
Place burgers on oiled grill. Season with salt and pepper while grilling. Don’t be tempted to turn the patties over more than once or press on the meat because the moisture will seep out. Don’t grill them to death: buffalo is lean and overcooks easily. Top with crumbled cheese, if desired.
