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.

Gingered Buffalo Burger with Jicama
Mark Boughton Photography / styling: Teresa Blackburn

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.


1 medium jicama, peeled and julienned
1 medium red bell pepper, julienned
2 carrots, julienne
2 tablespoons fresh lime juice
2 tablespoons chopped cilantro
1 tablespoon extra-virgin olive oil
1 1/2 pounds ground buffalo
1 1/2 tablespoons minced peeled fresh ginger
1/2 cup finely diced peeled jicama
2 garlic cloves, minced
1 tablespoon dry sherry or white wine
2 tablespoons low-sodium soy sauce
1 large egg, slightly beaten
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 baguette, sliced open


  1. To prepare salsa, combine all salsa ingredients in a medium bowl; toss well to coat.
  2. 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).
  3. 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.



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