Sauce lends barbecue essence to burgers

Juicy burgers are an American favorite. Barbecue sauce mixed in with the meat gives a barbecue flavor without having to heat up the grill. It also helps make these lower-fat burgers moist.

Ground buffalo meat is now available in most supermarkets. It has a real beef flavor and makes a great burger. If it's not available, look for grass-fed or 98 percent fat-free ground beef.

When shaping the burgers, handle them lightly. Don't squeeze or compact them. When cooking, don't press the burgers with a spatula.

Tomato and onion salad: Slice two ripe tomatoes, and arrange on dinner plates. Sprinkle each with a tablespoon of diced red onion and drizzle with a tablespoon of reduced-fat oil and vinegar dressing.

Tips: Any type of barbecue sauce can be used. Any type of sweet onion can be used for the salad. Diced onion is used in both recipes. Prepare it at one time and divide accordingly.

BUFFALO BURGERS

3⁄4 pound ground buffalo meat

3 tablespoons barbecue sauce

Salt and freshly ground pepper

1 tablespoon canola oil

2 cups diced red onions

1 cup sliced portobello mushrooms

2 whole-wheat hamburger rolls

Preparation

Mix ground buffalo with the barbecue sauce. Add salt and pepper, to taste. Form into two patties, about 4 inches in diameter and 1⁄2 inch thick. Heat oil in a nonstick skillet over medium-high heat. Add the burgers, onions and mushrooms. Saute five minutes. Turn burgers over and cook another five minutes. A meat thermometer should read 145 degrees for medium-rare.

When burgers are cooked, place each burger on the bottom half of a hamburger roll. Spoon onions and mushrooms on top. Close with top half and serve. Makes two servings.

Linda Gassenheimer is the author of 14 cookbooks including her newest, "The Flavors of the Florida Keys" and "Mix 'n Match Meals in Minutes for People with Diabetes." Visit Linda on her web page at DinnerInMinutes.com or e-mail her at Linda@DinnerInMinutes.com.