RECIPES: Recipe Details

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Wild West Burgers

This burger was inspired by the Lewis & Clark bi-centennial recently celebrated in Montana and much of the Northwest. Buffalo, salmon, and huckleberries are just a small sampling of the diverse tastes availabe in the West that pair well with a great glass of wine or a really cold beer. Of course, these burgers taste best when shared with friends under the "Big Sky".


1 1/2 pounds ground beef (chuck)
1/2 pound buffalo burger
3 cloves garlic, minced
1 tbsp Worcestershire sauce
1/4 cup Shiraz
1 tsp coarsely ground pepper
2 tsp salt
6 tbsp oil for grill
6 whole wheat Kaiser rolls, split
8 oz goat cheese, softened
1/2 pound baby spinach leaves
1 red onion, thinly sliced
8 oz huckleberry jam
8 oz smoked salmon, flaked


Lightly mix ground beef and buffalo burger with garlic, worcestershire, shiraz, pepper and salt. Quickly shape mixture into 6 large patties (to fit rolls). Prepare coals, brush grill with oil. Grill patties about 4" from coals, approximately 10-15 minutes or until desired doneness is achieved. Just turn the patties over once and don't squeeze. Lightly toast Kaiser rolls on grill. Immediately spread a thin layer of goat cheese on bottom half of roll and a more generous layer of goat cheese on the top half of the roll. Starting with the bottom half of the roll, layer spinach, red onion and grilled patty. Spoon a generous dollop of huckleberry jam on patty, sprinkle with smoked salmon before adding top half of the roll.