Tuesday, September 6, 2011

Guest Post Spotlight: Dubliner Buffalo Burger with Avocado & Heirloom Tomatoes on Ciabatta

Welcome to Alex Cooks

It truly is a special day when I can have my little brother, Alex, grace us with his talent.

This time it is really, really special for three reasons...

  • Well, he's my brother!
  • He created a lovely original dish.
  • He used Bison!
I am a big time supporter of organic grass-fed bison or American buffalo.  A fantastic beef alternative.


Here he put together a fabulous Stuffed burger with some posh items.  I mean, Pink Himalayan Salt?!  Who is this guy, Hubert Keller?  He even made his own ketchup recipe that he will not be sharing.  Sounds familiar?

You also may remember my bro's previous original creation on LC...



Alex has a propensity for incredibly long titles.  A bit long-winded & self-important.  No clue where he could have picked that up.  

With that said, have I ever regaled you with the time I...

Enjoy!

Dubliner Buffalo Burger with Avocado & Heirloom Tomatoes on Ciabatta


  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons unsalted butter
  • fresh ground black pepper
  • sea salt
  • smoked paprika
  • 1 tablespoon olive oil
  • 2 pounds coarsely ground Buffalo, chilled
  • 1/2 cup Dubliner cheese shredded
  • fresh chives
  • 1 ripe Hass Avocado
  • 2 small Heirloom Tomatoes
  • Ketchup
  • Ciabatta rolls
  • Pink Himalayan salt (Garnish)
  1. In a large bowl, combine the buffalo meat, thyme, 1 1/2 teaspoons black pepper, 1 teaspoon smoked paprika. Using your hands knead the meat lightly to keep the texture light and juicy. Form the mixture into eight even sized balls. Make a small depression in half the patties and fill with a mound of the shredded Dubliner cheese. Top with the remaining patties and pinch together around the cheese filling making sure it is completely enclosed.
  2. To cook, heat 2 tablespoons olive oil in a large skillet over medium high heat. Season the meat on both sides with sea salt & black pepper. Cook the burgers in the skillet without pressing down the patties turning once or twice for about three minutes. (Medium Rare) Add the unsalted butter and baste the burgers with a spoon several times while they cook in the pan.
  3. While the burgers cook toast the ciabatta rolls lightly in the broiler.
  4. When the burgers are done, remove them to a warm platter and let rest for several minutes while you dress the buns. Peel, pit and slice the avocado. Also slice the heirloom tomatoes.
To build the burgers:
  • spread the bun bottoms with the ketchup. 
  • Add several avocado slices, then a slice of the heirloom tomato. 
  • Garnish the top with some Pink Himalayan Salt & chives.



Please do not stop by Alex's blog.  He don't have one!

That's it for now...till we exchange a few words again...Peace.

18 comments:

  1. Nice! Love the addition of smoked paprika in the burger patty, and the Pink Himalayan salt garnish is very cool. Dubliner is Jr.'s fav cheese, although she always requests the special red one that we could only get in Dublin and not here.

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  2. Pink Himalayan Sea salt...a personal favorite :) This looks fantastic Alex, and so nice to see you here again!

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  3. You go little Bro!
    I'm going to ask my little brother if HE wants to be on my blog. I hope so, this is great.
    Really like the proportions of your burger.
    LL

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  4. Wow runs in the family huh!? Nice dish! Hurray to another bison dish. I am excited to see the Dubliner cheese used here in combination with the meat. This sounds so delicious!

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  5. what a family :) nice post. my brother is actually a better cook than I am. too bad he lives so far and doesn't take pictures...

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  6. Great spicing in the burger... I am now officially feeling a little psychic. I made bison 2 days ago... 5 star did, we both made cod dishes... seems like a pattern here!!!
    I love the meat... so flavorful!! Beautiful burger, little bro!

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  7. I suspected before that a general talent with cooking and a propensity for stacking foods was a family trait, but it is now confirmed. The long-winded & self-important traits? No idea where that came from :)

    I'm a big fan of grass fed buffalo or bison - leaner and more delicious, IMO. The forbidden ketchup recipe is intriguing, however ...

    *goes to stop by Alex's blog ... oh, wait ... *

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  8. Looks like you and your brother share a lot in common, Laz, including the ability to make a pretty killer burger!

    Ok, and now this ketchup thing is driving me nuts, lol! Did he at least share his secret recipe with you? ;)

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  9. You guys have similar presentation of food! Himalayan salt sounds unexpectedly good on this burger. Hmm..Dubliner cheese!? Okay I never have one but would love to try!

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  10. YUM! I wonder where I can get buffalo meat in Sydney :/ sounds awesome!

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  11. It seems excellence in cooking runs in the family! Love it! And that fried green tomato stacker looks delish! :)
    Great post, Alex. You should definitely consider jumping into the foodie blogosphere with your big brother.

    Happy Cooking,
    Tammy

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  12. Okay, so it runs in the family!! All of it : )
    That looks amazing, and I am thinking Alex should consider starting a food blog. Nothing wrong with a little friendly family competition, right?

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  13. Wouldn't mind this good looking burger on my plate...soon:)

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  14. A delicious and yet funny post. Sounds like great family moments happen a lot and what better thing to share than food.

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  15. How can you just leave us with a cliff hanger? What a giggle. What a pair! Love the long titles and the stacks - bet it's divine, too.

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  16. You and your little bro sure know how to do burgers right, Laz! Both of you definitely take plain old boring patties on a bun to a whole new level. Avocado on a burger? Now that's my type of burger. In fact, I don't think any burger should be without avocado. Great finishing touch with the Pink Himalayan salt.

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  17. Superb round ups! Everything look mouth very appetizing and very tempting.

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