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Follow this recipe in stages.
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Stage 1: Prep the tomato, lettuce, and Caramelize the leeks
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Slice the tomato and sprinkle lightly with salt and pepper. Set aside to draw the juices out.
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Slice the leeks thinly. In a shallow pan, melt the butter until it begins to bubble. Add the leeks and saute for 10 minutes on medium heat. Add the sugar. Continue to saute the leeks until you achieve a light caramel color and a semi-crunchy texture--approx. 25 minutes.
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Toss the lettuce with the balsamic vinegar and the olive oil. Leave it in the fridge to cool it a bit and preserve its freshness.
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Stage 2: grill the patties.
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The secret with buffalo is not to overcook it. Overcooked buffalo is tough and chewy. Ideally grilled, buffalo patties will be juicy and crumble easily.
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Grill however you'd like--stove top or on coals. For medium rare, grill the patties (not frozen) for about 2 mins on each side. DO NOT press.
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Take the meat off the grill and set it aside to rest. Sprinkle the crumbled goat cheese on it and let it warm up as the meat rests.
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Stage 3: Assemble
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Slice the focaccia rolls in half and lightly toast them on the grill.
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On the bottom half of the rolls, place the meat topped with the goat cheese, then the heirloom tomato, and finish with a generous bunch of caramelized leeks.
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On the top half of the rolls, place bunches of lamb's lettuce. Thinly slice the avocado on the lettuce.
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Place both halves on serving dishes.
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This dinner pairs incredibly well with a smooth Cabernet Sauvignon (2005 vintage recommended), or a jammy Zinfandel. Pinot Noirs are usually a bit too floral for the Buffalo meat, but you might find it heavenly.
