Gingered Buffalo Burgers with Jicama

Yield: 6 servings
Prep: 15 mins
Cook: 7 mins

Recipe by Greg Patent

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

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.