Measurements are approximate. I rarely measure anything when cooking (baking requires more precision) and I had no idea these were going to be delicious enough to publish the recipe! The meat I used comes from grass-fed, free-range New Hampshire buffalo. Buffalo is considered a lean alternative to beef and a heart-healthy choice.
1-1.5 lb ground buffalo meat
3-4 sundried tomato pieces, packed in oil
1/4 c diced onion
salt and pepper
1-2 Tbs Dr. Bronner’s Amino Acids
1/3-1/2 c hot cereal, cooked (I used 5-grain, but you could use any you prefer)
1/4-1/3 c parmesan cheese, freshly grated
1 Tbs olive oil (for cooking in skillet)
Blend all ingredients together. If you’re cooking inside (rather than grilling outdoors), heat the olive oil in a skillet. When it’s hot, add your burger patties, reduce heat and cover the pan, leaving an inch or so opening for the release of steam. Flip burgers when bottom sides are crispy brown.
Serve with steamed asparagus. Enjoy!