Pairs well with:


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


For burger: –
2 lbs ground Buffalo
– ½ cup dark beer
– 1 Tbsp chopped garlic
– 1 tsp ground black pepper
– ¼ tsp paprika
– ¼ tsp red pepper flake
– ¼ tsp celery salt
– ¼ tsp onion salt
– ¼ cup ground croutons (plain)
For mayo:
– 1 cup mayo
– fresh basil
– 9 strips of thick cut bacon
– Blue cheese cut into ¼ inch thick slices
– Sun dried tomatoes
– 6 French bread rolls
 – olive oil



– Mix all ingredients for burger in a large stainless bowl, cover and set in refrigerator to let flavors meld. Heat a cast iron skillet over medium heat and cut bacon strips in half and cook until crisp. While bacon is cooking, chop enough fresh basil to make ¼ cup and mix with mayo. Cover mayo and set in refrigerator. – Divide ground buffalo into 6 equal portions (about 1/3 pound). Pat burgers into ¾ to 1 inch thick patties. Oil grill with olive oil and cook burgers over medium – high heat approx. 6 minutes per side, or until juices run clear. – While burgers are cooking, cut French bread rolls and brush lightly with olive oil. When burgers are almost ready to be removed (about 1 minute of cooking time left), top with sun dried tomatoes and blue cheese slices. – Remove burgers and let rest while toasting the rolls until just golden. Assemble as follows: 1- Spread basil mayo on toasted French roll heel. 2- Rest 3 slices of bacon the mayo’d heel. 3- Add buffalo burger topped with blue cheese and sun dried tomato. 4- Slap on the toasted French roll crown smeared with more of the basil mayo. 5- ENJOY !