Homemade buffalo burger patties.

Since I’ve posted about how to make burger buns, it’s only natural to follow up with how I made the burger patties.

Everytime after I’ve made things like meatballs or burgers, I do get to wonder why people buy the frozen stuff.

Firstly, you’d have to thaw them and secondly, they taste gross. It’s almost as time consuming, if not more to eat frozen burgers!

Homemade meatballs and burgers are so incredibly easy and delicious in contrast. It’s not even messy to make, as some might believe.

# – Homemade buffalo burgers.

I’m using buffalo mince in this recipe, which was delicious! You can use beef of course :)

The ingredients:

  • 300 grams of buffalo mince
  • 1 egg
  • 2 pickled gherkins, diced
  • 1 medium onion, diced
  • 2 teaspoons of tabasco sauce
  • 1 tablespoon of dijon mustard
  • 3 teaspoons of of salt
  • # – First, dump the buffalo mince into a mixing bowl. Add the diced pickled gherkins as well as the 1 diced medium onion (not in picture).

    # – Flatten out the mixture and spread dijon mustard all over for an even seasoning.

    # – Add the salt.

    # – Followed by the tabasco sauce.

    # – Finally, crack an egg over the mixture.

    # – This is the fun part…using your fingers to massage and knead and mix everything until it turns into a smooth blob.

    # – Shape into 4 patties. Don’t have to be perfect…I advocate a rustic approach :D

    # – Cover and let sit in the fridge for 1/2 hour to firm up and allow the flavours to amalgamate.

    # – When ready to cook, just throw them on a hot well greased pan or griddle for a few minutes on both sides.

    # – Assemble the burgers. Lettuce, mayo, cheese, tomatoes…whatever rocks your socks.

    # – All ready for devouring.

    # – Hmmmm…juicy, meaty homemade burgers!

    Juicy, meaty and all natural. I implore you to make your own burgers!

    Spicy buffalo meatballs recipe.

    Two reasons to eat buffalo meat:

    1.they are quite lean.
    2.they taste surprisingly beefy.
    3.they are cheappppp!

    Yeah they are ridiculously cheap! The same amount of beef would have cost me more than double minimum, depending on its source. So cheap I just had to try buffalo out, who knows I might just discover a cheaper and tastier alternative to beef?

    So, I did with the buffalo mince what I would have done with ordinary beef mince – meatballs!

    # – Buffalo meatball pasta.

    For the meatballs:

  • 350 grams of buffalo mince
  • 100 grams of bread crumbs
  • 1 chili, finely dice
  • 1/2 a large onion, finely diced
  • 1 tablespoon of oil
  • 2 tablepspoons of mustard powder
  • 1 1/2 tablespoon of salt
  • Pepper to taste
  • For the sauce:

  • 1 can of plum tomatoes
  • 1/2 can of water
  • 1/2 a large onion, sliced
  • 1 tablespoon of fennel powder
  • 1 tablespoon of rosemary powder
  • 2 tablespoons of honey
  • 2 tablespoons of sugar
  • 145 grams of pasta, cooked as per instructions on packet
  • Salt and black pepper to taste
  • Optional:

  • 1 tablespoon of corn flour
  • 2 tablespoons of water
  • # – First, throw in all the ingredients to make the meatballs into a mixing bowl.

    # – With your hands, knead till ingredients are fully combined.

    # – Like this.

    # – Shape them into the size of golf balls. This recipe should yield around 12 meatballs.

    # – Pan fry them in a pan until crispy all over. There’s no need to worry about whether they will cook through. Set aside.

    # – It is not time to make the sauce. In the same pan, throw in the sliced onions and saute until translucent.

    # – Next, pour the whole can of tomatoes in.

    # – Followed by 1/2 a can of water.

    # – Add the fennel powder, rosemary powder, honey, salt and sugar into the mixture. Stir to combine.

    # – Now add the meatballs back into the sauce. Allow to simmer on low heat and uncovered for 15 minutes. Stir occasionally to prevent sticking. In the meantime, cook some pasta.

    # – This step is optional, but if you like the sauce to be thicker, stir in 1 tablespoon of cornflour dissolved in 2 tablespoons of water.

    # – Serve the meatballs and sauce with drained pasta and serve immediately.

    # – Juicy, meaty buffalo balls.

    The buffalo meatballs were absolutely delicious! The smooth, juicy texture of the meat and the crunchy onions made a wonderful combination. The chilies gave them a nice kick.

    I’m so glad I got an extra packet of buffalo mince. Next up, buffalo burgers!


    Today I chanced upon a curious thing called “Indian Buffalo Mince” at the supermarket. Bought 2 packets out of sheer curiosity without really knowing what to do with them.

    I’ve done things like this before, buying stuff due to curiousity. 2 kilos of liquid glucose, still unused and nasty vegetable shortening which I had used only once. How about those suspicious white chocolate rice?

    Anyway, after sending out a sort of SOS out to twitter, I received two suggestions: burgers or omelette.

    I chose neither and ended up with meatballs cause I wanted something to go with pasta.


    # – Buffalo balls.

    Absolutely delicious! Will blog the recipe soon.

    p/s: Can’t you tell that this is a filler post? :-P Very sorry….normal blogging shall resume asap!

    p/p/s: Actually, am blogging from my phone, which explains the unusual special effects. Just downloaded this photo editing app and I couldn’t refrain myself……..

    p/p/p/s: Eh I can technically file this under beef category right? Or perhaps I should change the name of the category to BOVINE.

    Cheers and have a good week!