I've had buffalo steaks at the Little Bear Inn in Cheyenne (don't know if it's still there anymore) that I thought were outstanding, so it was with some anticipation that I made some buffalo burgers over the weekend for the first time. Unfortunately I found the meat to be very soft with a mouth feel that just wasn't quite right. I'm still left, however, with a couple of pounds of frozen meat that I didn't cook. Any suggestions for how to prepare the burgers next time so that they're just a little bit firmer, or should we just make chili out of it?