RECIPES: Recipe Details

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This is the first cooking contest I've ever entered. I love to BBQ, trying different combinations, ajusting to taste. Trying to find what appeals to me and my family is what makes cooking fun. Both recipes I'm entering in the beef and alternative categories are family favorites. I hope you enjoy.


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 !


The blue cheese and sun dried tomatoes are a great compliment to the lean rich buffalo.