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Blue Stuffed Buffalo Burger
September 30, 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.

  1. 11 Ratings

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