Ridley’s 5 Star Buffalo Burger

Pairs well with:

Cabernet Sauvignon

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


6 oz ground buffalo (per patty)
2 oz ground veal (per patty)
1 cup Sutter Home Cabernet Savignon
3 cloves of garlic
4 sprigs thyme
4 sprigs rosemary
2 tspn black pepper
1 cup beef stock
1 tblspn beef demiglaze
1 tblspn whole grain dijon mustard
4 tblspn salted butter
2 tblspn Colavita Extra Virgin Olive Oil
1 pinch onion powder
1 pinch granulated garlic
French rolls sliced
baby blue cheese



Mix 6 oz buffalo and 2 oz veal for every one patty made;shape patties and set aside. While grill is getting hot, put an oven safe sauce pan or cast iron skillet on grill to bring to temperature (350-400F). Once pan is hot, add wine,3 roughly chopped garlic cloves, 4 whole sprigs of thyme,4 whole sprigs of rosemary and 1 tspn black pepper.reduce about 75-80%. Then add beef stock, mustard,and demiglaze;reduce again about 75% add all of the butter til melted in sauce.Remove sauce from heat and set aside. Grill patties on one side for 4-5 min, turn patties then add sliced baby blue cheese;cook for another 4-5 min til done and cheese is melted. Brush inside of rolls with olive oil, then lightly dust them with the granulated garlic and onion powder.Grill rolls for 30 seconds if desired. assemble burger on bun; spoon sauce over burger as the only condiment.