Gingered Buffalo Burgers with Jicama

Diced jicama melds with lime juice, red pepper and cilantro for a bright and crunchy note atop this unconventional burger.

Jicama, big on nutrition and low on calories, can be found in most supermarkets. Look for a very firm example with no soft spots or wrinkles.

22 min Prep: 15 min Cook: 7 min
Serves: 6 Save

Ingredients (18)

  • Salsa:
  • 1 medium jicama, peeled and julienned
  • 1 medium red bell pepper, julienned
  • 2 carrots, julienne
  • 2 tablespoon fresh lime juice
  • 2 tablespoon chopped cilantro
  • 1 tablespoon extra-virgin olive oil
  • Burgers:
  • 1 1/2 pound ground buffalo
  • 1 1/2 tablespoon minced peeled fresh ginger
  • 1/2 cup finely diced peeled jicama
  • 2 garlic cloves, minced
  • 1 tablespoon dry sherry or white wine
  • 2 tablespoon 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.