Buffalo Burger


The Northern Territory is made up of a vast wilderness where both the terrain and the people that live there are tough and beautiful. After driving through the outback, where I saw kangaroos and herds of water buffalo, I sped through crocodile infested waters to Goat Island. There, the sole resident, Kai Hansen fed me seared, ground, water buffalo meat patties with onions on toasted buns. It was a great way to fill up before a long day of fishing.

Serves 4


In a bowl, mix the buffalo meat with the tomato paste and season with salt and pepper. Be careful not to over mix the meat. Mold into 4 patties.  Make the patties thin, as buffalo meat is leaner than beef and will be tough if they are too thick.

Preheat oven to 250° f. Slice the hamburger buns in half. Toast the buns to desired doneness and keep warm.

Heat 2 medium pans over high heat. Add a tablespoon of oil in each pan. Place 2 patties in each pan and cook over high heat until they have a nice sear on them. Flip the patties and cook on the other side. When the patties are flipped, add the sliced onions into the pan and cook with the buffalo.  Turn off the heat when the burgers are cooked to desired doneness.

Assemble the burgers on the toasted buns with the cooked onions, lettuce and tomatoes..


1 ½ pounds ground buffalo meat

2 tablespoons tomato paste

2 tablespoons vegetable oil

1 small white onion, sliced

Freshly ground black pepper

Kosher salt

4 leaves Bibb lettuce

1 large ripe beefsteak tomato, sliced

4 hamburger buns