I am trying ground buffalo burgers for the first time tonight. I have had buffalo before but in steak form, not ground. I know it is lean and a good 80/20 burger is phenomenal but I am trying to watch the calories (for me) and cholesterol (for my husband) so I figured I'd give buffalo a try.
From what I have read online, low and slow is the way to cook the burger (I'll be using a gas grill-it will be near 100 degrees here today and ). Any truth to that? I know medium is the furthest I could take it and I am aiming for med-rare, but does anyone have a temperature range? I'll be hovering with my Thermapen to ensure I don't overcook them.
Any tips or thoughts would be appreciated!
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