Bada-Bing Buffalo Burgers

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


1/2 cup Sutter Home Chardonnay
1/2 cup salted butter(softened)
2 tablespoons Worcestershire sauce
2 tablespoons cayenne pepper
2 garlic cloves (crushed)
2 tablespoons rosemary (dried)
2 tablespoons salt
1 tablespoon oregano
1 tablespoon crushed red pepper flakes
2 pounds ground chuck vegetable
oil to brush grill racks
6 kaiser rolls (split)
6 orange pepper slices (seeded and sliced
1/4 inch thick) 6 slices muenster cheese (sliced 1/4 inch thick)
6 red leaf lettuce leaves
6 beefsteak tomato slices (sliced 1/4 inch thick)
blue cheese dressing



1. Preheat gas grill to medium heat. 2. In a blender or food processor combine Chardonnay, butter, Worcestershire sauce, cayenne pepper sauce, garlic, rosemary, salt, oregano and red pepper flakes. Mix until all ingredients are well blended. Reserve 1/2 cup of mixture for basting. 3. In a large bowl combine ground chuck and remaining marinade handling the mixture as little as possible to avoid compacting. Form meat mixture into six patties. With thumb make an indent on both sides of patties. 4. Brush grill racks with vegetable oil. Offset patties from fire to prevent flare-ups and cover grill. Cook patties on each side for 5-7 minutes (for medium burgers)basting with reserved marinade sauce. 5. During last minutes of cooking, place split rolls (cut size down) on outer edges of rack to lightly toast. Place an orange pepper slice on each roll top. Place a Muenster cheese slice on top of each orange pepper slice. Cook rolls until cheese begins to slightly melt. Remove rolls and patties from grill. 6. To assemble burgers: Place patty on bottom half of roll. Top each patty with red leaf lettuce leaf and tomato slice. Drizzle desired amount of blue cheese dressing on top. Place top half of roll on this and serve. Makes 6 burgers.