Portobello Buffalo Burgers with Celery Apple Slaw

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yield: Makes 4 servings

active time: 20 min

total time: 1 hr

More and more people are cooking with ground buffalo meat because it's lower in fat than beef chuck. That very asset can turn into a liability if the meat is cooked too long, so here, sautéed chopped portobello mushrooms contribute additional moistness and flavor. Don't reach for the ketchup: A crisp slaw of celery and apples in a mustardy dressing is a piquant surprise. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "More and more people are cooking with ground buffalo meat because it's lower in fat than beef chuck. That very asset can turn into a liability if the..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "More and more people are cooking with ground buffalo meat because it's lower in fat than beef chuck. That very asset can turn into a liability if the..."); }); } Cook vegetables for burgers:
Pulse onion and mushrooms in a food processor until finely chopped. Heat 2 tablespoons oil in a 10-inch heavy skillet over medium heat until it shimmers. Add mushroom mixture, 3/4 teaspoon salt, and rounded 1/4 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown and liquid has evaporated, 8 to 10 minutes. Transfer to a bowl and cool to warm, stirring occasionally, about 15 minutes.

Meanwhile, make slaw:
Cut celery and apple into 2-inch-long thin julienne with slicer.

Whisk together mayonnaise, vinegar, oil, mustard, sugar, rounded 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Add celery and apple, tossing to coat. Let stand 15 minutes to develop flavors.

Finish and cook burgers:
Mix buffalo into cooled mushroom mixture with your hands until well combined. Form into 4 (4-inch) patties.

Heat remaining 2 teaspoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers, turning once, about 8 minutes total for medium-rare.

Serve burgers, topped with slaw, on buns.

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