Oklahoma Sweet and Hot Buffalo Burgers

Pairs well with:


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


2 lbs. fresh ground buffalo meat
3/4 c. finely diced red onions
1/2 c. finely diced green chili peppers
2 tbs. butter
1/2 c. Sutter home white zin.
8 ounces pepper jack cheese, 6 slices
2 medium peaches
1/2 cup prepared dijon mustard
sea salt & black pepper
6 sourdough rolls



Preheat 1/2 grill to a medium heat, after gently lubing the grate with spray cooking oil. Charcoal is the best.
Parboil peaches to remove skin. Take 1 peach, remove pit, put in food processor with 1/4 cup red onion and 1/2 cup mustard, Puree, put in bowl and refridgerate.

In a skillet, sweat remaining 1/2 cup onion and peppers in 2 tbs butter. Roughly 2-3 minutes. In a large bowl place 2 lbs. buffalo meat. gently kneed in onion and pepper mixture, with wine. Add in 1 tbls. salt, ttbs. pepper, gently. Form into 6 , 1/3 lb. patties, slightly indented in the middle. Let rest 15-30 minutes in fridge.

Take 2nd peach, half, and remove pit. Slice into 12 thin wedges.

Place burgers on grill, cook 2-3 minutes, rotate 1/2 turn, cook additional 2 minutes. Flip burger, put on newew spot on grill cook 2 minutes. Place peach slices on grill where burgers had been. Lightly salt and pepper burgers. Rotate burger 1/2 turn, cook additional 1 minute.

Remove burger from direct heat. Place one slice of pepper jack cheese on each burger, and 2 grilled peach slices, browned side up. Open each bun, place opened side down on grill grate, and replace lid on grill for 2 minutes. Remove burgers and buns from grill to large platter. Place one burger on each bun, dollup with a generous amount of peach mustard, and serve.