Buffalo’s Don’t Have Wings Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Flying Blue Cheese Mayo
4 oz. blue cheese-crumbled
2 tablespoons mayo
1 tablespoon Chipolte Pepper Sauce
2 cloves minced garlic
1 pound ground chuck
1 pound ground sirloin
2 tablespoons Shiraz (wine)
2 tablespoons Buffalo Wing Sauce
2 celery stalks finely chopped
2 teaspoons hot salt
Vegetable oil for brushing grill
6 soft and split Kaiser rolls
6 romain lettuce leaves



Prepare a medium-hot fire in a charcoal grill with cover. To make mayo, combine cheese, mayo, hot sauce and garlic in a saucepan, cover and set aside. To make the patties, combine the meat, wine, buffalo sauce, celery and hot salt in a large bowl. Divide the mixture in 6 equal portions and form into patties that will fit your buns. When grill is ready, brush the grill rack with the vegetable oil. Place patties on the rack, cover and cook, only turning once. Should take about 7-8 minutes on each side, depending on your preference of doneness. In the interim place the sauce pan with your blue cheese mayo on the outer edge of the rack to soften the cheese and combine the flavors. You want the cheese just to become very soft, spreadable. Remove the saucepan from the grill and set aside. Once the patties are done to your liking, I prefer medium, remove from the grill, stacking to keep warm. Place your buns, cut side down on the outer edge of grill to toast. To assemble these awsome burgers, spread a generous amount of your blue cheese mayo over the cut sides of the buns. On each roll bottom, place a lettuce leaf then your hamburger patty top with your upper bun and serve. Serve with crisp celery stalks.