A unique and genius combination. This is one of those recipes that I’m demanding you make.
This recipe was one of the winners from my appetizer contest I had a few weeks ago. Of all the food I prepared on Bloggy Day, this was by far my favorite. The ingredients are unique and such a genius combination. This is one of those recipes that I’m demanding you make. Thank you, Chantal, for sending it my way! Love it love it love it!
In a medium bowl, combine:
1/2 cup fresh cherries, pitted and chopped (or 1/2 cup dried cherries)
1/2 small red onion, chopped
1/4 cup fresh cilantro, chopped
1 tablespoon Dijon mustard
1 small peach, pitted and chopped
1/2 cup Kalamata olives, pitted and chopped
Kosher salt and pepper, to taste
Mix well and place in the refrigerator.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 small, chopped yellow onion and cook until it is soft. Add 3 cloves of minced garlic and cook for an additional 3 minutes. Remove from the heat and allow the mixture to cool.
Place 1 pound of ground buffalo meat in a medium bowl. Top with the cooled onion-garlic mixture and 2 tablespoons of teriyaki sauce.
Thoroughly combine the ingredients with your hands.
Form small patties about half the size of your palm. I was able to make exactly ten patties.
In a small bowl, whisk one egg. In another small bowl, place 1 cup of Panko breadcrumbs. Dip each buffalo patty into the egg and then into the breadcrumbs, completely coating the surface.
Cook in the same skillet over medium heat (I added a little extra olive oil to the skillet first), flipping sides, until the outisides are browned and the insides are lightly pink.
Spoon the cherry salsa over top of the cooked buffalo burgers and serve immediately. Oh goodness, these are delicious!