Blue Cheese Beefalo Burgers

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


1 pound ground chuck
1 pound ground buffalo
¼ cup Trinchero Cabernet
1 teaspoon ground mustard
1 teaspoon ground ginger
1 teaspoon Worcestershire sauce
1 tablespoon minced fresh thyme
½ teaspoon sea salt
½ teaspoon pepper
1 cup crumbled blue cheese
Vegetable oil (for brushing grill)
12 Slices Sourdough
Olive Oil
Grey Poupon Dijon mustard
6 iceberg lettuce leaves
6 slices tomato



1. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. 2. To make the patties, combine the beef, buffalo, cabernet, ground mustard, ground ginger, Worcestershire, thyme, sea salt, and pepper in a large bowl. Gently mix ingredients together just until combined. Once combined, add the crumbled blue cheese and mix together just enough to incorporate cheese. Divide the mixture into 6 equal portions and form the portions into patties to fit a slice of sourdough. Place a small indent in the center of each patty to help the burgers cook evenly. 3. When grill is ready, brush with vegetable oil. Place the patties on the grill, cover, and grill patties for approximately 4 minutes on each side (turn once and do not press patty with spatula) for medium rare. Remove patties from grill and place on platter and cover with aluminum foil. 4. While patties are resting, lightly brush both sides of the sourdough slices with olive oil. Place bread on outer edges grill and turn once the first side is golden. Remove from grill when both sides are golden. 5. Spread a thin layer of mayonnaise onto each slice of toasted sourdough bread, follow with a thin layer of mustard. Place each burger onto a slice of sourdough and top with a leaf of lettuce and a slice of tomato. Use the remaining sourdough slices to top burgers and serve!