100% grass-fed buffalo burgers with melted cheddar jack cheese and pico de gallo wedged in between two whole wheat tortillas.
This was inspired by a lunch I had at Applebee’s, although this sandwich is far leaner! Sure, you can make this with lean beef, turkey or even use veggie burgers, but I wanted a fun way to introduce my first buffalo recipe on Skinnytaste.
Did you know that 100% grass-fed meat is leaner than grain-fed meat? The benefits of eating wild buffalo are that it’s hormone-free and antibiotic-free, it tastes just like beef only sweeter and it’s much leaner. Because the meat is so lean, you have to cook it for less time than you would a fattier ground beef burger or it will become dry and overcooked.
You can make the pico de gallo yourself, but I cheated and used a pre-made organic brand for convenience. Look for small fajita sized whole wheat tortillas, I used La Banderita which were 2 points plus for two tortillas and I actually took a scissor and trimmed it a bit smaller to fit my burger better, but that’s totally optional!
Skinny Buffalo Burger Quesadilla
- 1 lb 100% lean grass-fed ground buffalo
- 1 cup pico de gallo
- 1 cup shredded reduced fat cheddar jack cheese, Sargento
- 8 small whole wheat flour tortillas, cut smaller if desired (La Banderita)
- spray oil
- salt and fresh pepper
- Form 4 flat patties, as thin as you can. Season with salt and pepper.
- Heat a pan to medium-high heat; when hot, lightly spray the pan with oil and add the burgers.
- Cook burgers about 2 minutes on each side or to your liking. Set aside.
- Clean the pan and heat on medium heat. Lightly spray with oil and place 4 tortillas on the pan (if your pan is small, you can do one at a time).
- Place 2 tbsp cheese on each tortilla, then 2 tbsp pico de gallo.
- Top with buffalo burger, then remaining 2 tbsp pico de gallo and 2 tbsp cheese on each.
- Place the other tortilla on top; flip and cook until the cheese melts on the other side.
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*Nutritional info for the buffalo is based on 4 oz raw 100% grass fed buffalo from the SDSU Analytical Labs and USDA Nutrient Data Laboratory. Calories: 146.2, Fat: 5.2 g, Protein: 23.7 g, Carbs: 0.9 g, Sodium: 75.4 mg