Gingered Buffalo Burgers with Jicama

Gingered Buffalo Burger with Jicama
Mark Boughton Photography / styling: Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/01/gingered-buffalo-burger-with-jicama.jpg?w=150
  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 7 mins

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

Instructions

  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.

Nutritional Info *per serving

  • Glycemic Load 1
  • Calories 410
  • Fat 12g
  • Saturated Fat 4g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 5g
  • Cholesterol 95mg
  • Sodium 780mg
  • Potassium 710mg
  • Carbohydrate 44g
  • Fiber 8g
  • Sugars 5g
  • Protein 31g
  • Trans Fat 0g
  • Vitamin A 80%
  • Vitamin C 90%
  • Calcium 4%
  • Iron 35%
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