You are here: Home » Recipes » Gingered Buffalo Burgers with Jicama Gingered Buffalo Burgers with Jicama Kitchen Tested Yield 6 servings Prep 15 mins Cook 7 mins Diced jicama adds crunch inside the burger and, when combined with lime juice, red pepper and cilantro, a bright note atop the burger. Mark Boughton Photography / styling: Teresa Blackburn PrintEmail Jicama, big on nutrition and low on calories, can be found in most supermarkets. Look for a very firm example with no soft spots or wrinkles. Ingredients Salsa:1 medium jicama, peeled and julienned1 medium red bell pepper, julienned2 carrots, julienne2 tablespoons fresh lime juice2 tablespoons chopped cilantro1 tablespoon extra-virgin olive oilBurgers:1 1/2 pounds ground buffalo1 1/2 tablespoons minced peeled fresh ginger1/2 cup finely diced peeled jicama2 garlic cloves, minced1 tablespoon dry sherry or white wine2 tablespoons low-sodium soy sauce1 large egg, slightly beaten1/2 teaspoon salt1/2 teaspoon freshly ground black pepper6 baguette, sliced open Instructions To prepare salsa, combine all salsa ingredients in a medium bowl; toss well to coat. To prepare burger patties, combine buffalo, ginger, jicama, garlic, sherry, soy sauce, egg, salt and pepper. Form into 6 patties about 3⁄4-inch thick. Place on a tray lined with plastic wrap, cover with more plastic wrap, and refrigerate until ready to cook. (Patties may be prepared 1 day ahead). Preheat grill until hot. Place patties on the grill rack over coals and cook, covered, about 4 minutes. Flip, cover and cook 3 to 4 minutes more, until done. Place patties on baguette bottoms; top with jicama salsa and baguette tops. Recipe by Greg Patent.