Buffalo Burger with Spicy Ketchup

By Marcus Samuelsson |

Prep Details

Servings: 4


For the Burger:


1 pound buffalo loin, fat trimmed, cut into 1/4-in cubes

1/2 pound flank steak, finely chopped

2 garlic cloves, chopped, plus 1 clove garlic, thinly sliced

2 shallots, chopped

1/4 pound shredded jack cheese, plus 4 slices

5 drops Tabasco sauce

4 drops Worcestershire sauce

2 teaspoons dijon mustard

1 teaspoon salt, plus more for eggs

1 teaspoon freshly ground pepper, plus more for eggs

1 teaspoon chili powder

2 tablespoons olive oil

4 napa cabbage leaves, cut in half

4 potato buns

4 eggs

Spicy Ketchup (see below)

1 red onion, thinly sliced

1 heirloom tomato, slice



For the Spicy Ketchup:

2 red bell peppers

2 poblano peppers

2 tablespoons olive oil

1 cup ketchup

1/4 cup dijon mustard

2 teaspoons horseradish

2 teaspoons smoked paprika

1 teaspoon chili powder

1/8 teaspoon freshly ground black pepper

1/8 teaspoon garlic powder

8 drops Tabasco


Photo by lricharz

Place the chopped meat in a large bowl with the chopped garlic, shallots, shredded cheese, Tabasco, Worcestershire, mustard, salt, pepper and chili powder and mix with your hands until well combined. Shape the meat into 7-ounce patties, about 4 inches in diameter and 1/2-inch thick.Heat the olive oil in a large sauté pan over medium heat. Add the cabbage and sliced garlic and sauté for 2 minutes, stirring constantly. Remove from heat and set aside.

Prepare a grill over high heat. Place the buns on the grill and toast.

Place the burgers on the grill and cook for 3-4 minutes on each side. Let rest for 3 minutes.

While the burgers are resting, heat a non-stick pan over medium heat. Crack the eggs into the pan and cook to over-medium.  Season with salt and pepper.

To serve, place a dollop of Spicy Ketchup on the bottom half of the toasted bun. Layer with the cabbage-garlic mix. Place the burger on top and arrange an over-easy egg, cheese, tomato and onion slice on the burger. Top with the other half of the bun and serve.