BSP Domination and Buffalo Burgers

Filed under: General Health, Nutrition, Recipes

First off I want to say that I am happy to be back. My wife and I returned late Saturday night from a relaxing week long vacation in Florida. Although the weather was not as warm as we would have liked, it was still sunny and, most importantly, stress-free.

Anywho, I wanted to bring a little attention to something that Tony Gentilcore briefly touched upon a few days ago. As he mentioned we usually have a “Poll of the Day” on the door exiting the facility for people to vote on before they leave. Invariably these poll questions have gotten more ridiculous as time as gone on, mainly due to our pro baseball guys. Below was a recent question put up before I left for Florida.

I just want to point out, mainly because it will drive Eric crazy, that I demolished the field, and I am pretty sure I ended up with a few more votes after Tony took this picture. Sorry EC. To be fair Tony actually had a couple of votes before the CP Olympic champion decided that Tony is a giant teddy bear and would end up broken. I mean he did play football…for a day. Sorry Tony.

Ok, on to some actual nutrition content. For quite a while last year I would enjoy the awesomeness that is buffalo (or bison, whatever you prefer) just about every week. For some reason I fell off that habit, even though I had enjoyed it immensely. Well upon my return, I promptly decided to resurrect that delicious habit. So on Sunday I made the greatest Buffalo Burger the world has ever known. It was a breathtaking taste explosion.

I really should have taken a picture of my burger

I really should have taken a picture of my burger

BSP’s Buffalo Burgers

  • 8oz ground buffalo
  • 1 Ezekiel English muffin
  • 1 tbsp extra virgin olive oil mayo
  • ketchup or salsa to taste
  • spicy mustard to taste
  • 2 tbsp guacamole (the magic maker)
  • large handful of spinach
  • Redmond Real Salt, Montreal Steak Seasoning, Montreal Chicken Seasoning, Garlic Powder to taste

Directions: Sprinkle on as much of the seasonings as desired, I use quite a bit, and roll them into the patty. Place patty on George Foreman or any grill of choice. I highly recommend only cooking buffalo burgers to about medium, going beyond that can really dry out the meat and destroy the flavor.

While the burger is cooking toast the English muffin (like all sprouted-grain products) and then spread some of the home-made mayo on both sides. Next add the ketchup or salsa, the mustard and the guacamole as evenly as possible. Last, add the spinach. Toss the cooked burger in and savor the awesomeness.

I recommend enjoying the burger with a side of baby carrots and hummus. This meal provides some very high quality protein, some high quality carbs and fiber, some saturated and monounsaturated fats, and some vegetables all in a delicious package. Give it a shot and let me know what you think.

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Posted on March 9th, 2010 by Brian St. Pierre


  1. Danny Says:

    do 6oz of buffalo and 2 oz of organic hot italian sausage to make it truly perfect…

  2. Lou Says:

    I would have voted for you too (unless Roger was still kicking around).

  3. Cassandra (Cass) Says:

    You know I love ya Bri, but just gotta let you know the difference between bison and buffalo:

    Bison is correct… Buffalo would refer to a water buffalo and I’m not sure how tasty those really are :)

  4. Brian St. Pierre Says:


    Child please. Bison all the way.


    I appreciate the half-confidence! Though Roger is a monster, and his dad did play in the NFL, he was a video game child, he never played a contact sport, or any sport for that matter, in his life! Plus he is just a pacifist at heart.


    Thanks for the clarification, it is nice having the tables turned as I am usually the one pointing out those type of mistakes!

  5. Rog Law Says:

    Thanks for you vote, Lou!

    I also want to let it be known that I did play teeball as a child, and I was the leader of a champion intermural dodge ball team in college.

  6. Mose Gull Says:

    I love your site’s articles and all and i like the theme and the colour but perhaps it requires a new style, its been quite some time, anyone have any suggestions?

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