Buffalo Burger, Buffalo Mozzarella and Buffalo Mayo on a Biscuit
When purchasing bone marrow for this recipe, ask your butcher for pipe-cut marrow bones, which are 2- to 3-inch pieces from the center of the shank and cut in half. This cut is meatier and makes the marrow easier to extract. To make the fresh tomato juice for the buffalo mayo, thoroughly rinse tomatoes with cold water and then grate on a box grater into a bowl. Push the tomatoes through a strainer, leaving any seeds or skin behind.
- 4 oz. bone marrow (about 5 pieces)
- 3 lb. ground buffalo meat
- 2 Tbs. black peppercorns
- Sea salt, to taste
For the buffalo mayo:
- 1/2 cup mayonnaise
- 1/4 cup fresh tomato juice
- 2 Tbs. hot sauce, such as Tabasco
- Salt and freshly ground pepper, to taste
For the tawa biscuits:
- 2 cups all-purpose flour, plus more for dusting
- 2 tsp. baking powder
- 1/2 tsp. kosher salt
- 8 Tbs. (1 stick) cold unsalted butter
- 3/4 cup plus 2 Tbs. cold 2-percent milk
- 2 Tbs. cornmeal
- 6 pieces Campari tomato on the vine (about 2 times the size of cherry tomatoes)
- Vegetable oil for drizzling
- 2 balls buffalo mozzarella cheese
- Micro sprouts for garnish
Submerge the bone marrow in water in a bowl and refrigerate overnight, changing the water 3 times over 12 hours. Drain well and then push the marrow out of the bones using your finger. Submerge in clean water and refrigerate for 3 hours more and then drain well. Finely dice the marrow and transfer to a clean dry bowl. Combine the buffalo meat with the marrow and then mix in the pepper. Form into 6 equal 1/2-inch-thick patties. Sprinkle with salt. Cover and refrigerate until ready to grill.
To make the buffalo mayo, in a bowl, combine the mayonnaise, tomato juice and hot sauce and mix well. Season with salt and pepper. Cover and refrigerate until ready to use.
To make the tawa biscuits, in a bowl, combine the flour, baking powder and salt. Cut the butter into pea-size cubes and drop into the flour mixture. Using your fingertips, break the butter into smaller pieces while combining with the dry ingredients. Pour in the 3/4 cup milk and mix until the dough begins to come together.
Turn the dough out onto a lightly floured work surface and quickly form into a ball. Using a rolling pin, roll out the dough 1/2 inch thick. Cut out biscuits with a round 4 1/2-inch cutter and transfer to a baking sheet. Refrigerate for 30 minutes.
Meanwhile, preheat a Kamado-style grill to 425°F. Place a tawa (thin nonstick griddle) on the rack furthest from the flame and preheat for 5 minutes.
Brush the biscuits with the remaining 2 Tbs. milk and sprinkle with the cornmeal. Transfer the biscuits onto the tawa, leaving a little space between each one. Close the grill lid and cook until the biscuits puff and are fully cooked, 15 to 20 minutes. Transfer to a wire rack and serve warm.
To cook the burgers, keep the grill at 425°F and preheat a 1/4-inch-thick cedar plank on the grill.
Place the burgers on the cedar plank, close the grill lid and cook for 22 minutes. Lightly drizzle the tomatoes with vegetable oil and roast alongside the burgers on the cedar plank.
Cut each mozzarella ball into 3 equal pieces and gently press each into a patty shape. Place 1 piece on top of each burger, sprinkle with salt and cook until the cheese just begins to melt, 3 to 4 minutes.
Serve the burgers on the tawa biscuits on a wooden platter, each slathered with the buffalo mayonnaise and topped with a “cherry on top” (the tomatoes with a piece of vine still attached). Garnish with micro sprouts. Serves 6.
Recipe courtesy of Chef Roger Mooking.