Wild West Buffalo-Stuffed Blue Cheese Burger with Dijon Mayonnaise

Pairs well with:


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


Dijon Mayonnaise Sauce
1 cup mayonnaise
2 tablespoons Dijon mustard
1 clove garlic, minced
1 teaspoon salad seasoning salt
1 ½ lb ground Buffalo meat
½ lb ground chuck
2 cloves garlic, minced
1 cup onions, finely chopped
½ cup red bell pepper, finely chopped
½ cup mushrooms, finely shopped
1/4 cup worchestershire sauce
2 tbs Dijon mustard
1 tbs ginger
2 tsp extra virgin olive oil
8 tablespoons crumbled blue cheese
Olive Oil spray
Wheat Buns
1/4 cup melted butter, to brush on buns
Dijon Mayonnaise (Apply to both sides of the buns)
Romaine Lettuce
Sliced Tomatoes
Sliced Red onions



Directions Prepare a gas grill on medium-high fire or a prepare a medium-hot fire in a charcoal grill. To make Dijon mayonnaise, combine mayonnaise, Dijon, garlic and salad seasoning in a medium bow; mix throughly. Season with salt to taste. Refrigerate until ready to use. To make patties, add buffalo, chuck, garlic, onions, red bell pepper, mushrooms, worchester sauce, Dijon mustard, ginger and olive oil in a large bowl; mix thoroughly. Divide mixture into 8 equal balls and form into patties. Insert 2 tablespoons blue cheese in center of each patty and fold sides together. Reform into patties to fit buns. Spray grill rack with olive oil spray. Place patties at least 3 inches apart; cover and cook for 5-6 minutes. Turn patties over and continue to grill continue until your desired doneness is achieved. During the last 2 minutes of cooking your burgers, brush buns with melted butter. Place buns inside down and cook until edges are golden brown, which is lightly toasted. To assemble burgers, and spread on Dijon mayonnaise on the top and bottom of the buns. On the bottom bun, place lettuce, tomatoes, onion, and patty and then the top bun. Makes 8 burgers