Buffalo Hamburger on Whole Wheat Bun

Prepare the hamburgers:

In a large bowl, mix together the ground buffalo, yellow onion, salt, and pepper. Form the mixture into 4 patties, each 3/4 inch thick.

Grill the hamburgers directly over medium-high heat, turning once, 3 to 5 minutes per side. Check for doneness by cutting into a hamburger near the center or testing with an instant-read thermometer. No pink should show on the inside, and the internal temperature should register at least 160°F on an instant-read thermometer. If making cheeseburgers, place a slice of cheese on top of each hamburger during the last 3 minutes of cooking.

During the last 2 to 3 minutes of cooking, toast the hamburger buns, cut side down, on the grill. Serve the hamburgers on the buns with tomato, red onion, lettuce.

Serves 4.

Mixing the dough:

Whisk together the flowers, yeast, salt, and vital wheat gluten in a bowl.

Combine the liquid ingredients and mix them with dry ingredients without kneading, using a spoon, or a heavy-duty stand mixer (with paddle).

Cover, and allow the dough to rest at room temperature until it rises and collapses, approximately 2 hours.

The dough can be used immediately after its initial rise. Refrigerate it in a lidded (not airtight) container and use the other next 5 days.

Preparing the buns:

Cut off a 1½-pound (small cantaloupe-size) piece. Dust the piece with flour and quickly shape it into a ball.

Divide the ball into 6 equal portions. Place the buns 2 inches apart on a cookie sheet lined with parchment paper.

30 minutes before baking time, preheat the oven to 350F. Just before baking paint the top of the buns with egg wash  (1 egg beaten with 1 Tbs water), and sprinkle with sesame and/or chia seeds if desired.

Bake for about 20 minutes, until richly browned and firm.

Allow the buns to cool on a rack before slicing.