Buffalo Burger, Buffalo Mozzarella, Buffalo Mayo On A Biscuit
Serves: 3
Presley Zulauf
1 January 1970
Based on User reviews:
52
Spice
44
Sweetness
50
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Black Peppercorn1
Sea Salt2 tsps
Baking Powder1 tsp
Kosher Salt2 tbsps
Cornmeal1 cup
Mayonnaise1 cup
Tomato Juice (fresh)2 tbsps
Hot Sauce (such as tabasco)1
SaltDirections:
1
Special equipment: Kamoda-style grill; Tawa (thin nonstick griddle) 1/4-inch-thick cedar plank Submerge the marrow in water and refrigerate overnight, changing the water 3 times over 12 hours
2
Drain well, and then push the marrow out of the bones using your finger
3
Submerge in clean water another 3 hours, and then drain well
4
Finely dice and transfer to a clean dry bowl
5
Preheat the grill to 425 degrees F
6
Once hot, preheat the cedar plank on the grill
7
Combine the buffalo meat with the marrow and then mix in the pepper
8
Form into 6 equal 1/2-inch-thick patties
9
Sprinkle with salt and cook on the cedar plank, with the grill covered, 22 minutes
10
Lightly drizzle the tomatoes with vegetable oil and roast alongside on the cedar plank
11
Cut each mozzarella ball into 3 equal pieces and gently press into patty shapes
12
Place 1 piece on top of each patty, sprinkle with salt and cook until the cheese just begins to melt, 3 to 4 minutes
13
Serve the burgers on the Tawa Biscuits on an unused wood service platter, each slathered with the buffalo mayonnaise and topped with a "cherry on top" (the tomatoes with a piece of vine still attached)
14
Garnish with micro sprouts
15
Preheat the grill to 425 degrees F
16
Combine the flour, baking powder and salt in a bowl
17
Cut the butter into pea-size cubes and drop into the flour mixture, and then break into smaller pieces using your fingertips while combining with the dry ingredients
18
Pour in 3/4 cup of the milk and mix until the dough begins to come together
19
Turn the dough out onto a lightly-floured work surface and quickly form into a ball
20
Roll out 1/2-inch thick using a rolling pin, and then cut out biscuits with a round 4 1/2-inch cutter and transfer to a baking sheet
21
Refrigerate 30 minutes
22
Place the tawa on the rack furthest from the flame and preheat 5 minutes
23
Brush the biscuits with the remaining 2 tablespoons milk and sprinkle with the cornmeal
24
Transfer the biscuits onto the tawa, leaving a little space in between each
25
Close the lid and cook until the biscuits puff and are fully cooked, 15 to 20 minutes
26
Transfer to a wire rack and serve warm
27
Combine the mayonnaise, tomato juice and hot sauce and mix well
28
Season with salt and pepper