Portobello-Buffalo Burgers

Oh give me a meat...

That is healthy to eat...

That's as 'green' as it's lean on my plate...

Where seldom's injested

Corn or some drug not tested

And after, I don't gain no weight.

Ok, guys. But seriously. I am so glad that Oprah did her special today on the movie Food, Inc. and interviewed Michael Pollen, author of Omnivore's Dilemma and In Defense of Food. If you haven't watched the movie or read the books, the point is this: We need to start paying attention to what we are eating, what we are putting into our bodies, and where it is coming from. Michael's major point is that we can start 'casting our votes' on what we want in our grocery stores (and eventually, over time, drive prices down) by buying smarter choices. It's especially important to buy meat and dairy from organic farms...and even better, from local farmers at your farmer's market if available. Buffalo is a great choice for burger or taco night because it tastes just like beef, is very lean, and is typically raised in more favorable conditions than most of the beef available at supermarkets. Look for labels like "Certified Organic,"" Raised with No Antibiotics" (or something to that affect), and "Hormone-Free."

OK, blah blah blah. Are your eyes glazing over, Foodies?! Well, let me tell you--this burger may be healthy and eco-conscious...it is also incredibly delicious. My husband was licking the spatula! It has a tender texture and is packed with flavor from sauteed mushrooms, shallot, and garlic in the meat. If you're serving this with the Roasted Tomatoes, make sure to start them early! If desired, a little shaving of parmesan cheese gives this a nice tangy kick. (not shown)

1 portobello mushroom, gills scraped off, and chopped

1 shallot, minced

2 cloves garlic, minced

1 Tablespoon extra virgin olive oil

1 lb to 1 1/2 lb ground buffalo (use extra-lean beef if you can't find buffalo, aka bison)

salt and pepper

olive oil spray

4 buns, if desired

1. In a non-stick pan, heat the olive oil over medium heat. Add the shallot and garlic and sautee for 5 minutes, or until translucent and tender. Add portabello and cook until brown on edges and shrunken in size, another 5 minutes or so. Transfer to a food processor and puree. Remove lid and let cool completely.

2. When mushroom mixture is cool, add to the buffalo and mix gently with hands. Using your hands, score an X in the meat to measure four equal sections. Form each section into a patty.

3. Heat same skillet over medium heat and spray with cooking spray. When pan is hot, add patties and let cook 5 minutes. Flip and cook to desired doneness.

4. Serve on buns with roasted tomatoes.

Serves 4.

Printable version here.

Note to Jean: A Fish Lake Favorite. :)