Blue Stuffed Buffalo Burger

Rating: 4.36 stars
11 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A very tasty burger you won't feel guilty about eating. For extra flavor, you can also grill the red onion slices while the patties cook.

By Jenn T.

Gallery

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
8
Yield:
8 buffalo burgers
Nutrition Info
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

    Advertisement

  • Season the ground buffalo with salt and pepper; form into 8 balls. Press a cavity in each ball with your thumb pressing halfway into each ball; place a tablespoon of blue cheese into the hole and seal the meat around the cheese. Press each ball into a patty shape.

  • Cook the burgers on the preheated grill until cooked to your desired degree of doneness, 4 to 6 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Spread the toasted buns with mayonnaise. Place a burger patty onto each bun bottom, then place a lettuce leaf, onion rings, and tomato slice onto each sandwich. Top with the remaining buns to serve.

Nutrition Facts

Per Serving:
686 calories; protein 38.8g; carbohydrates 78.4g; fat 25.3g; cholesterol 69.7mg; sodium 1598.7mg. Full Nutrition
Advertisement

Reviews (9)

Read More Reviews

Most helpful positive review

Lea Rueter
Rating: 4 stars
02/08/2010
The taste of the blue cheese in the meat tastes very good. However it was difficult to put the cheese in the center without the patty falling apart. I changed the recipe a bit in hopes of improving the taste. I added an egg to make the meat stick together better also finely chopped half a medium onion minced 4 cloves of garlic some oregano garlic powder smoked paprika pinch of sugar chili powder sage and ground basil. I reduced the amount of salt since the blue cheese (I thought) was enough flavor. I think the more blue cheese you can get in it the better just a problem of trying to keep the patty together I had really squeeze it tightly. I am considering in just mixing the cheese in next time instead of trying to put it in the center. Read More
Helpful
(22)
11 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Lea Rueter
Rating: 4 stars
02/08/2010
The taste of the blue cheese in the meat tastes very good. However it was difficult to put the cheese in the center without the patty falling apart. I changed the recipe a bit in hopes of improving the taste. I added an egg to make the meat stick together better also finely chopped half a medium onion minced 4 cloves of garlic some oregano garlic powder smoked paprika pinch of sugar chili powder sage and ground basil. I reduced the amount of salt since the blue cheese (I thought) was enough flavor. I think the more blue cheese you can get in it the better just a problem of trying to keep the patty together I had really squeeze it tightly. I am considering in just mixing the cheese in next time instead of trying to put it in the center. Read More
Helpful
(22)
rriley46
Rating: 5 stars
10/01/2010
I just made my first buffalo burger. I read the review that warned about the burger falling apart. I stuffed about 2 Tbs. of blue cheese crumbles into a fairly large ball of meat pushing the meat around the cheese. I wanted my burger to be fairly large. To avoid the burger falling apart I didn't turn it over until the first side was nicely browned and somewhat stiffened. I was careful not to press the top of the burger while it was cooking as I wanted to keep it juicy and not dried out. Once I cooked the second side until it was well-done on the outside and felt firm around the edges I was able to flip it over one more time to finish cooking. The burger remained in one piece. I sprinkled Mesquite flavoring garlic powder and freshly ground pepper onto the burger while it was cooking. The cheese was salty so the burger did not require any additional salt. I served it on a toasted bun with mustard and ketchup and topped it with sauteed onion rings. It was the best burger I have ever made! It was totally cooked but was very moist and flavorful. Read More
Helpful
(15)
Proudmama
Rating: 5 stars
05/22/2011
One word....Delicious!!! My hubby made them and that is proof that this recipe is simple to follow.... Read More
Helpful
(8)
Advertisement
TribePride
Rating: 4 stars
09/03/2012
Pretty good burgers. I just mixed the blue cheese in rather than stuffing it into the middle purely because I didn't read the recipe carefully enough. It worked quite well though I didn't taste the cheese very strongly; perhaps it would be better to have it all gathered in the middle together for greater flavor impact. Otherwise this was a very simple and quick way to fix burgers so though I've had burgers with more interesting flavor I appreciated the ease of preparation! Thanks for the recipe Jenn! Read More
Helpful
(1)
StacyS
Rating: 4 stars
09/10/2013
This was very yummy. Made some modifications to suit my taste; I used one package of ground bison and about a half cup of blue cheese (we're cheese lovers) added Montreal steak seasoning (about a Tbsp) and mixed in 1 egg to help it all stick together. I mixed the cheese in with everything instead of stuffing it in the middle mostly just for convenience. I made small pattys bar burger size and pan cooked them. Took about 5 minutes on each side to cook med-well. They came out delicious! Didn't have any trouble with them falling apart. We didn't have buns and ate them without any toppings. These were so flavorful and juicy that we didn't really need them. Even my 15 month old son gobbled one up. We will definitely be making these again! Read More
Helpful
(1)
Margaret Bannon
Rating: 4 stars
12/06/2012
We loved the burger's. I did something different as usual... I ground the meat myself and added un-cooked baccon during the grinding process. Also we picked our own cheeses for the burger's. They were awesome. Read More
Advertisement
Ginger
Rating: 5 stars
07/17/2015
Excellent! We love the blue cheese. It kind of "softens" the macho flavor of the buffalo. Personally I could add even more blue cheese. The grilled red onions were a nice touch. Read More
mjsn49@gmail.com
Rating: 5 stars
01/21/2015
What a great way to add some moisture to the sometimes dry ground bison! Yum! Read More
bethc
Rating: 5 stars
10/01/2017
Absolutely delicious!!!! Read More
Advertisement
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 03/06/2021