Stampede Burger with Zippy Mayo

Ingredients

Zippy Seasoned Mayo
-1 cup mayonnaise
-1/4 cup ranch dressing
-1/8 teaspoon cayenne pepper
-2 tablespoons fresly chopped chives
Grilled Onions and Grilled Mushrooms
-1 large vidalia onion
-1 package sliced mushrooms
-1 tablespoon extra virgin olive oil –
1 tablespoon butter
-1/4 teaspoon salt
-1/8 teaspoon pepper
Buffalo-Meat Patties
-1 1/4 pound ground chuck
-1/4 pound buffalo meat
-1/2 cup chopped mushrooms
-1/4 cup finely diced vidalia onions
-1/4 cup Sutter home cabernet wine
-1 teaspoon salt
-1/4 teaspoon black pepper
-6 slices smoked guddha cheese
-vegetable oil for brushing grill
-butter for buns
-6 hearty white country buns

Instructions

Preheat gas or charcoal grill to medium-high heat. To make the zippy seasoned mayo, combine the mayonnaise, ranch dressing, cayenne pepper, and chives. Stir well, cover, and refrigerate until serving. To make the grilled onions and mushrooms, slice onion and place with mushrooms on a large piece of foil. Top with olive oil, butter, salt, and pepper, wine, and toss together. Close foil tightly, placing 3-5 small holes in the top of the foil. Place on grill for 8-12 minutes, or until mushrooms are tender and the onions clear. Then remove. To make the patties, combine the ground chuck, buffalo meat, mushrooms, onions, wine, salt, and pepper in large bowl, and mix well. Separate meat mixture into six equal portions and shape into patties. To grill patties, clean preheated grill rack with vegetable oil, and place the patties on grill, flipping once after approximately 3-4 minutes. Grill additional 4-8 minutes or until internal temperature reaches 160 degrees F. Place one slice of cheese on each patty before removing from grill. To grill buns, butter and place on grill until lightly toasted. Then remove. To assemble burgers, spread generous amounts of zippy mayo on top buns. Place patty on bottom bun and top with savory onion-and-mushroom mixture. Cover with top bun, serve, and enjoy!