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Gingered Buffalo Burgers with Jicama

Gingered Buffalo Burgers with Jicama

Diced jicama melds with lime juice, red pepper and cilantro for a bright and crunchy note atop this unconventional burger.

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.

Prep: 15 days Cook: 7 days
Serves: 6 Save

Ingredients (17)

Salsa

  • 1 Jicama
  • 1 Red Bell Pepper
  • 2 Carrots
  • 2 T Fresh Lime Juice
  • 2 T Chopped Cilantro
  • 1 T Extra Virgin Olive Oil

Burgers

  • 1½ lb Buffalo, Ground
  • 1½ T Fresh Ginger, Minced
  • ½ cup Jicama, Diced
  • 2 Garlic Cloves
  • 1 T Sherry, Dry
  • or 1 T White Wine
  • 2 T Soy Sauce, Low Sodium
  • 1 Large Egg
  • ½ tsp Salt
  • ½ tsp Black Pepper, Freshly Ground
  • 6 Baguettes
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Directions

  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.