Gingered Buffalo Burgers with Jicama
- 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 coarsely ground black pepper
- 6pieces 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.
Nutritional Info *per serving
- Calories 410
- Glycemic Load 1
- 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%