Pairs well with:

Cabernet Sauvignon

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


3/4 cup mayonnaise
1/4 cup sour cream
1/2 cup minced flat leaf parsley
1/3 cup chopped chives
2 teaspoons chopped fresh tarragon
2 teaspoons chopped anchovy fillets
2 teaspoons minced garlic
1 1/2 pounds ground buffalo meat
1/2 pound ground beef chuck
1/4 cup thick and creamy style horseradish
1/2 cup grated red onion
1 1/2 teaspoon salt
2-3 tablespoons vegetable oil, for grill rack
12 ounces Huntsman cheese, Blue Stilton layered with Double Gloucester, cut into 6 slices
6 cracked wheat hamburger buns, split
6 Tablespoon Grey Poupon Sweet Honey Mustard
4 cups European Salad Mix, coarsely chopped



Combine mayonnaise, sour cream, parsley, chives, tarragon, anchovy, and garlic in a food processor; pulse about 10 times to blend. The mixture should be a pale green. Transfer to a small bowl; set aside.

Preheat gas grill to high.
To make patties: combine buffalo, beef, horseradish, onion and salt in a large bowl. Handling as little as possible shape into 6 patties. Brush grill rack with vegetable oil. Place the patties on the rack, cover and reduce heat to medium-high. Cook, turning once, 5-7 minutes per side for medium or longer if one desires well done. Top burgers with cheese during the last 2 minutes of grilling. Place the buns, cut side down, on the outer edges of the grill rack during the final minute of grilling to toast to a light golden brown.

To assemble burgers: Spread bottom half of toasted roll with mustard; layer with salad greens and then the cheese topped burger; spread with herbed mayo and sour cream mixture and then cover with the top of the bun.