Submerge the marrow in water and refrigerate overnight, changing the water 3 times over 12 hours. Drain
well, and then push the marrow out of the bones using your finger. Submerge in clean water another 3 hours, and then drain well. Finely dice
and transfer to a clean dry bowl.
Preheat the grill to 425 degrees F. Once hot, preheat the cedar plank on the grill
Combine the buffalo meat with the marrow
and then mix in the pepper. Form into 6 equal 1/2-inch-thick patties. Sprinkle with salt and cook on the cedar plank, with the grill covered, 22 minutes. Lightly drizzle
the tomatoes with vegetable oil
alongside on the cedar plank
Cut each mozzarella ball into 3 equal pieces and gently press into patty
shapes. Place 1 piece on top of each patty, sprinkle with salt and cook until the cheese just begins to melt
, 3 to 4 minutes.
Serve the burgers on the Tawa Biscuits on an unused wood service platter, each slathered with the buffalo mayonnaise and topped with a "cherry on top" (the tomatoes with a piece of vine still attached). Garnish with micro sprouts.