Are you looking for ways to spice up your cooking routine? Look no further! Ground buffalo, also known as bison, is a lean and flavorful protein that can be used in a variety of dishes. From comfort food classics to international-inspired meals, ground buffalo is a versatile ingredient that’s sure to please even the pickiest eaters. In this article, we’ll explore 20 savory ground buffalo recipes that are perfect for every occasion.
From hearty casseroles and stews to tacos and burgers, these recipes showcase the best of what ground buffalo has to offer. Whether you’re a seasoned cook or just starting out in the kitchen, these recipes are sure to inspire your next meal.
Stay tuned for our full list of 20 savory ground buffalo recipes, perfect for every occasion!
Buffalo Meatloaf with Tangy Glaze
Get ready to spice up your meatloaf game with this bold and flavorful recipe that combines the tanginess of buffalo sauce with a sweet and sticky glaze.
Ingredients:
– 1 lb ground beef
– 1/4 cup buffalo wing sauce
– 1/4 cup breadcrumbs
– 2 cloves garlic, minced
– 1 egg
– 1 tbsp Worcestershire sauce
– Salt and pepper to taste
– Tangy Glaze (see below)
– Optional: chopped scallions for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine ground beef, buffalo wing sauce, breadcrumbs, garlic, egg, Worcestershire sauce, salt, and pepper. Mix well with your hands or a wooden spoon until just combined.
3. Form into a loaf shape and place on a baking sheet lined with parchment paper.
4. Bake for 45-50 minutes or until cooked through to an internal temperature of 160°F.
5. While the meatloaf is cooking, prepare the Tangy Glaze by mixing together buffalo wing sauce and brown sugar in a small bowl.
6. During the last 10 minutes of baking, brush the glaze over the top of the meatloaf.
Tangy Glaze:
– 1/4 cup buffalo wing sauce
– 2 tbsp brown sugar
Combine ingredients in a small bowl until smooth.
Spicy Buffalo Stuffed Peppers
Spicy Buffalo Stuffed Peppers: A flavorful twist on traditional stuffed peppers!
Ingredients:
– 4 large bell peppers, any color
– 1 pound ground beef
– 1/2 cup buffalo wing sauce (Frank’s RedHot)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked white rice
– 1 teaspoon paprika
– Salt and pepper to taste
– Shredded cheddar cheese, for serving (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut off the tops of the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add buffalo wing sauce, onion, garlic, rice, paprika, salt, and pepper to the skillet. Cook until the mixture is heated through.
5. Stuff each pepper with the meat mixture and top with shredded cheese (if using).
6. Bake for 25-30 minutes or until the peppers are tender.
Cooking Time: 25-30 minutes
Buffalo and Mushroom Stroganoff
This creamy pasta dish combines the bold flavors of buffalo chicken with sautéed mushrooms, onions, and a hint of cayenne pepper. Serve it over egg noodles for a satisfying and spicy meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 medium onions, diced
– 2 cloves garlic, minced
– 1/4 cup buffalo wing sauce
– 1 tablespoon cayenne pepper
– 1 teaspoon paprika
– Salt and pepper to taste
– 8 oz egg noodles
– 1 cup chicken broth
– 1 cup heavy cream
Instructions:
1. Cook egg noodles according to package instructions; set aside.
2. In a large skillet, sauté onions and garlic until softened.
3. Add mushrooms and cook until tender; add buffalo wing sauce, cayenne pepper, paprika, salt, and pepper; stir well.
4. Add chicken breasts and cook until browned and cooked through.
5. Stir in heavy cream and chicken broth; bring to a simmer.
6. Combine cooked pasta, sauce mixture, and shredded cheddar cheese (optional); serve hot.
Cooking Time: 30-40 minutes
Buffalo Chili with Black Beans
This hearty chili recipe combines the bold flavors of buffalo sauce with the natural sweetness of black beans, all wrapped up in a comforting bowl. Perfect for a quick weeknight dinner or a casual gathering with friends.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups cooked black beans, drained and rinsed
– 1 cup buffalo wing sauce
– 1 can (14.5 oz) diced tomatoes
– 1 tablespoon chili powder
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for extra heat
Instructions:
1. Brown the ground beef in a large pot over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the onion and garlic; cook until the onion is translucent.
3. Stir in the black beans, buffalo wing sauce, diced tomatoes, chili powder, salt, and pepper.
4. Bring to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
5. Taste and adjust seasoning as needed.
Cooking Time: 25-30 minutes
Buffalo Shepherd’s Pie with Sweet Potato Topping
A spicy twist on a classic comfort food dish, this Buffalo Shepherd’s Pie combines the rich flavors of buffalo chicken with the comforting warmth of sweet potato topping.
Ingredients:
For the filling:
– 1 lb ground chicken
– 1/2 cup buffalo wing sauce
– 1/4 cup cream
– 1 tsp onion powder
– Salt and pepper, to taste
For the sweet potato topping:
– 2 large sweet potatoes, peeled and diced
– 2 tbsp butter
– 1/2 cup heavy cream
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook ground chicken in a skillet until browned, breaking up with a spoon as it cooks.
3. Stir in buffalo wing sauce, cream, onion powder, salt, and pepper.
4. In a separate bowl, combine sweet potatoes, butter, heavy cream, salt, and pepper.
5. Spread the chicken mixture into a 9×13 inch baking dish.
6. Top with sweet potato mixture and smooth out.
7. Bake for 25-30 minutes or until sweet potato topping is golden brown.
Cooking Time: 25-30 minutes
Buffalo and Quinoa Stuffed Zucchini
This recipe combines the flavors of buffalo chicken with the nutty taste of quinoa, all wrapped up in a refreshing zucchini boat. Perfect for a healthy dinner or lunch.
Ingredients:
– 4 medium-sized zucchinis
– 1 cup cooked quinoa
– 1/2 cup shredded cooked chicken breast (seasoned with buffalo sauce)
– 1/4 cup crumbled feta cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together cooked quinoa, buffalo chicken, feta cheese, and olive oil.
4. Stuff each zucchini boat with the quinoa mixture, dividing it evenly among the four boats.
5. Place the stuffed zucchinis on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes or until the zucchinis are tender and the filling is heated through.
Cooking Time: 25-30 minutes
Buffalo Burgers with Blue Cheese
Get ready for a flavorful twist on the classic burger! This recipe combines the spicy kick of buffalo sauce with the creaminess of blue cheese, all wrapped up in a juicy patty.
Ingredients:
– 1 lb ground beef
– 2 tbsp buffalo wing sauce
– 1 tsp garlic powder
– 1/4 cup crumbled blue cheese
– 4 hamburger buns
– Lettuce, tomato, onion (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, combine ground beef, buffalo wing sauce, and garlic powder. Mix well with your hands until just combined.
3. Form into 4 patties.
4. Grill patties for 4-5 minutes per side, or until cooked through.
5. While burgers cook, toast buns on grill or in toaster.
6. Assemble burgers by placing patty on bun, topping with crumbled blue cheese, and adding lettuce, tomato, and onion if desired.
Cooking Time: 12-15 minutes
Buffalo Tacos with Avocado Crema
Get ready to level up your taco game with this bold and creamy fusion of flavors! This recipe combines the classic spicy kick of buffalo wings with the richness of avocado crema, all wrapped up in a crispy taco shell.
Ingredients:
– 1 pound ground beef (or ground turkey or chicken)
– 1/2 cup Frank’s RedHot sauce
– 1 tablespoon butter
– 8-10 corn tortillas
– Vegetable oil for frying
– Avocado crema ingredients:
+ 3 ripe avocados
+ 1 lime, juiced
+ 1/2 teaspoon salt
+ 1/4 cup sour cream
– Toppings: diced tomatoes, shredded lettuce, crumbled blue cheese (optional)
Instructions:
1. Cook ground beef in a skillet until browned, breaking into small pieces as it cooks.
2. Add butter and Frank’s RedHot sauce to the skillet; stir until combined.
3. Fry tortillas in hot oil until crispy; drain on paper towels.
4. Assemble tacos by spooning buffalo meat onto a tortilla, topping with diced tomatoes, shredded lettuce, and crumbled blue cheese (if using).
5. Mix avocado crema ingredients together; serve alongside tacos.
Cooking Time: 20-25 minutes
Buffalo Meatballs in Marinara Sauce
This recipe combines the spicy kick of buffalo wings with the classic comfort of meatballs and marinara sauce, perfect for a twist on traditional Italian-American cuisine.
Ingredients:
– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 egg
– 1/4 cup buffalo wing sauce (Frank’s RedHot or similar)
– 1/4 cup marinara sauce
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, buffalo wing sauce, salt, and pepper. Mix well with your hands until just combined.
3. Use your hands to shape mixture into meatballs, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
4. Bake for 18-20 minutes or until cooked through.
5. While meatballs are cooking, heat marinara sauce in a large skillet over medium-low heat.
6. Add cooked meatballs to the marinara sauce and simmer for an additional 5-7 minutes.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 23-25 minutes
Buffalo and Spinach Lasagna
Elevate your pasta game with this creative take on lasagna, combining the bold flavors of buffalo chicken and wilted spinach. Perfect for a comforting dinner or party appetizer!
Ingredients:
– 8 lasagna noodles
– 1 pound boneless chicken breasts, cut into bite-sized pieces
– 1 cup Frank’s RedHot sauce
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 package frozen chopped spinach, thawed and drained
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package directions.
3. In a large skillet, cook chicken in Frank’s RedHot sauce until cooked through.
4. In a separate pan, wilt spinach with garlic and onion.
5. Assemble lasagna by layering cooked noodles, buffalo chicken mixture, spinach, mozzarella, and Parmesan cheese.
6. Top with additional mozzarella cheese and bake for 25-30 minutes or until golden brown.
Cook Time: 25-30 minutes
Buffalo Sloppy Joes with Coleslaw
This recipe combines the bold flavors of buffalo chicken with the comfort of sloppy joes, served alongside a refreshing coleslaw. Perfect for game day gatherings or casual weeknight meals.
Ingredients:
– 1 lb ground beef
– 1/2 cup Buffalo wing sauce (Frank’s RedHot and butter)
– 1 tablespoon Worcestershire sauce
– 1 teaspoon garlic powder
– 1/2 teaspoon onion powder
– Salt and pepper, to taste
– 4 hamburger buns
– Coleslaw ingredients:
+ 1 head of cabbage, shredded
+ 1 cup mayonnaise
+ 1 tablespoon apple cider vinegar
+ 1/2 teaspoon sugar
+ Salt and pepper, to taste
Instructions:
1. Brown the ground beef in a large skillet over medium-high heat.
2. Add Buffalo wing sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Stir until combined.
3. Simmer for 10-15 minutes or until the mixture thickens slightly.
4. Assemble sloppy joes on hamburger buns.
5. Mix coleslaw ingredients together in a bowl. Refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve sloppy joes with coleslaw on the side.
Cooking Time: 20-25 minutes
Buffalo and Sweet Potato Hash
This hearty hash combines the natural sweetness of sweet potatoes with the bold flavor of buffalo chicken. Perfect as a side dish or main course, this recipe is easy to make and packed with protein.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1/4 cup Frank’s RedHot sauce
– 2 tbsp olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss sweet potatoes with 1 tsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes or until tender.
3. Meanwhile, cook chicken in a skillet over medium-high heat, adding buffalo sauce during the last minute of cooking.
4. Add chopped onion and minced garlic to the skillet and sauté until softened.
5. Combine cooked sweet potatoes and chicken mixture. Season with salt and pepper to taste.
Cooking Time: 30-35 minutes
Buffalo Bolognese Pasta
This hearty pasta dish combines the rich flavors of buffalo meatballs with a classic bolognese sauce, served with al dente spaghetti. A perfect blend of spicy and savory, this recipe is sure to become a new favorite.
Ingredients:
– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 28 oz can crushed tomatoes
– 1 cup buffalo wing sauce (Frank’s RedHot)
– 12 ounces spaghetti
– Grated Parmesan cheese, for serving
Instructions:
1. Preheat oven to 400°F.
2. Mix ground beef, breadcrumbs, egg, Worcestershire sauce, oregano, salt, and pepper in a bowl. Form into meatballs (about 20).
3. Bake meatballs for 15-20 minutes or until cooked through.
4. In a large pot, cook spaghetti according to package instructions.
5. In the same pot, combine chopped onion and minced garlic. Cook until softened.
6. Add crushed tomatoes, buffalo wing sauce, and cooked meatballs to the pot. Simmer for 10-15 minutes.
7. Combine cooked spaghetti and bolognese sauce. Serve with Parmesan cheese.
Cooking Time: 35-40 minutes
Buffalo and Cabbage Stir-Fry
A flavorful and spicy stir-fry that combines the bold taste of buffalo sauce with the crunch of cabbage, perfect for a quick and easy dinner.
Ingredients:
– 1 lb cabbage, thinly sliced
– 1/4 cup buffalo sauce (such as Frank’s RedHot)
– 2 tbsp vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tsp soy sauce
– Salt and pepper to taste
– Optional: 1/4 cup chopped green onions for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the cabbage and buffalo sauce; stir-fry for 5-6 minutes, or until the cabbage is tender.
4. Season with soy sauce, salt, and pepper to taste.
5. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 15-18 minutes
Buffalo Empanadas with Chimichurri
Elevate your snack game with these crispy empanadas filled with spicy buffalo chicken and tangy chimichurri sauce. Perfect for a quick appetizer or game-day treat!
Ingredients:
– 1 package of empanada dough (homemade or store-bought)
– 1 lb cooked chicken, shredded
– 1/4 cup Frank’s RedHot sauce
– 1/4 cup ranch dressing
– 1/2 cup grated cheddar cheese
– 1 egg, beaten
– Chimichurri sauce (recipe below)
– Salt and pepper to taste
Chimichurri Sauce:
– 1 cup fresh parsley, chopped
– 1/2 cup fresh oregano, chopped
– 1/4 cup red wine vinegar
– 1/4 cup olive oil
– Garlic powder to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix chicken with Frank’s RedHot sauce and ranch dressing.
3. Roll out empanada dough to desired thickness. Cut into squares or circles.
4. Place a spoonful of the buffalo chicken mixture onto one half of each square/circle.
5. Top with grated cheddar cheese and fold in half to form a triangle or a cylinder shape.
6. Brush edges with beaten egg and press gently.
7. Bake for 15-20 minutes, or until golden brown.
8. Serve with chimichurri sauce for dipping.
Cooking Time: 15-20 minutes
Buffalo and Lentil Soup
Warm up with this flavorful and nutritious soup that combines the spicy kick of buffalo sauce with the comfort of lentils. This recipe is perfect for a chilly day or a quick weeknight dinner.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1/2 cup buffalo sauce (such as Frank’s RedHot)
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion, garlic, and bell pepper; cook until tender, about 5 minutes.
2. Add lentils, broth, buffalo sauce, and thyme. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
3. Season with salt and pepper to taste. Serve hot, garnished with cilantro if desired.
Cooking Time: 45-50 minutes
Buffalo Stuffed Bell Peppers
Elevate your snack game with this spicy twist on classic stuffed bell peppers! Tender bell peppers filled with a creamy buffalo chicken mixture will become your new go-to appetizer or snack.
Ingredients:
– 4 large bell peppers, any color
– 1 lb cooked chicken breast, shredded
– 1/2 cup cream cheese, softened
– 1/4 cup Frank’s RedHot sauce
– 1 tablespoon ranch dressing
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place in a baking dish.
3. In a medium bowl, mix together chicken, cream cheese, buffalo sauce, ranch dressing, garlic powder, salt, and pepper until well combined.
4. Stuff each bell pepper with the chicken mixture, filling to the top.
5. Bake for 25-30 minutes or until bell peppers are tender.
6. Garnish with chopped green onions, if desired.
Cooking Time: 25-30 minutes
Buffalo and Eggplant Parmesan
A twist on the classic Italian-American dish, this Buffalo and Eggplant Parmesan combines spicy buffalo chicken with tender eggplant slices, melted mozzarella cheese, and tangy marinara sauce.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup Frank’s RedHot sauce
– 1 medium eggplant, sliced into 1/4-inch thick rounds
– 1 cup breadcrumbs
– 1 cup grated mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 cup marinara sauce
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a shallow dish, mix together Frank’s RedHot sauce and breadcrumbs.
3. Dip chicken breasts in the buffalo mixture, coating both sides evenly.
4. Grill or bake chicken for 5-7 minutes per side, until cooked through.
5. Meanwhile, dip eggplant slices in marinara sauce and coat with mozzarella cheese.
6. Assemble Parmesan sandwiches by placing a buffalo chicken breast on top of an eggplant slice.
7. Bake in the preheated oven for an additional 10-12 minutes, or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Buffalo Kebabs with Yogurt Sauce
Elevate your backyard barbecue game with these bold and tangy buffalo kebabs, paired with a creamy yogurt sauce. This recipe is perfect for a summer gathering or a quick weeknight dinner.
Ingredients:
– 1 pound chicken breast or thighs, cut into bite-sized pieces
– 1/2 cup Frank’s RedHot sauce
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 10-12 bamboo skewers
– Yogurt Sauce:
+ 1 cup plain Greek yogurt
+ 2 tablespoons ranch dressing
+ 1 tablespoon chopped cilantro (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, whisk together Frank’s RedHot sauce and olive oil.
3. Add garlic, paprika, salt, and pepper; mix well.
4. Thread chicken pieces onto skewers, leaving a small space between each piece.
5. Brush kebabs with the buffalo mixture, making sure to coat evenly.
6. Grill for 8-10 minutes or until cooked through.
7. Meanwhile, mix yogurt sauce ingredients in a bowl. Serve chilled or at room temperature.
Cooking Time: 15-20 minutes
Buffalo and Wild Rice Casserole
This savory casserole combines the rich flavors of buffalo chicken with the nutty taste of wild rice, perfect for a comforting weeknight meal.
Ingredients:
– 1 cup cooked wild rice
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 1/2 cup buffalo wing sauce
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh parsley
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes. Remove from heat and set aside.
3. In the same skillet, add diced onion and minced garlic; cook until softened, about 3-4 minutes.
4. In a large mixing bowl, combine cooked wild rice, buffalo wing sauce, shredded cheese, chopped parsley, and cooked chicken mixture. Mix well.
5. Transfer the mixture to a 9×13 inch baking dish and bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Summary
Discover a world of flavors with these 20 savory ground buffalo recipes! From classic comfort food to international inspirations, there’s something for every occasion. Try Buffalo Meatloaf with Tangy Glaze or Spicy Buffalo Stuffed Peppers for a twist on traditional dishes. For a taste of the Mediterranean, go for Buffalo and Mushroom Stroganoff or Buffalo and Quinoa Stuffed Zucchini. And don’t forget the international flavors – Buffalo Tacos with Avocado Crema and Buffalo Empanadas with Chimichurri are sure to please. Whether you’re cooking for one or feeding a crowd, these recipes have got you covered!
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