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  • 1 medium jicama, peeled and julienned
  • 1 medium red bell pepper, julienned
  • 2 carrots, julienne
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped cilantro
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 pounds ground buffalo
  • 1 1/2 tablespoons minced peeled fresh ginger
  • 1/2 cup finely diced peeled jicama
  • 2 garlic cloves, minced
  • 1 tablespoon dry sherry or white wine
  • 2 tablespoons low-sodium soy sauce
  • 1 large egg, slightly beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 baguette, sliced open


  1. To prepare salsa, combine all salsa ingredients in a medium bowl; toss well to coat.
  2. To prepare burger patties, combine buffalo, ginger, jicama, garlic, sherry, soy sauce, egg, salt and pepper. Form into 6 patties about 3⁄4-inch thick. Place on a tray lined with plastic wrap, cover with more plastic wrap, and refrigerate until ready to cook. (Patties may be prepared 1 day ahead).
  3. Preheat grill until hot. Place patties on the grill rack over coals and cook, covered, about 4 minutes. Flip, cover and cook 3 to 4 minutes more, until done. Place patties on baguette bottoms; top with jicama salsa and baguette tops.
Recipe by Greg Patent.

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The recipe was originally published as Gingered Buffalo Burgers with Jicama on

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