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Fat-Burning Buffalo Burger with Dairy-Free Pesto Topping

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Fat-Burning Buffalo Burger with Dairy-Free Pesto Topping

Written by Dr. Kellyann Petrucci

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Prep time: 10min • Cook time: 20 min • Yield: 8 servings


  • 2 pounds ground buffalo
  • 1 ½ tablespoons fresh garlic, minced
  • ½ tablespoon. cayenne
  • 1 tablespoon dried Italian herbs
  • 3 tablespoons olive oil
  • ½ cup Greek olives, pitted and chopped
  • ¼  cup fresh Italian parsley, chopped
  • 1 10-oz. can roasted red peppers, drained and chopped
  • 1 egg
  • Sea salt, to taste
  • Black ground pepper, to taste
  • 1 head Romaine lettuce
  • 1 lemon


  1. In a large mixing bowl, combine all ingredients except lettuce, salt, pepper and lemon.
  2. Divide into 8 equal patties and set aside.
  3. Lightly spray grill with cooking spray, then heat grill to high.
  4. Place the burgers on the grill and season as needed with salt and pepper. Turn burgers once to cook on both sides.
  5. Remove from the grill when cooked to desired doneness. Place onto Romaine lettuce “buns,” drizzle lightly with lemon juice and enjoy.

Dairy Free Pesto Topping


  • 2 cups fresh basil leaves, packed
  • ⅓ cup olive oil
  • ⅓ cup walnuts
  • 3 cloves garlic
  • ½ tablespoon salt
  • ⅛ teaspoon ground black pepper
  • Juice from ¼ lemon 
  • ¼ fresh jalapeño


  1. Blend all in a food processor or regular blender.  Best if refrigerated for 30 minutes before serving.