Mushroom & Onion Stuffed Buffalo Blue Burgers

Currently I am going through a Blue Cheese phase. Its rich creaminess with its full flavor calls my name on a daily bases. With this month’s recipe being our annual “Buffalo Burger” recipe, I thought it only appropriate to have it include Blue Cheese. There is nothing new about adding blue cheese to your burger, I needed more originality. So a few weeks ago I was discussing this with Cyd (By the way, Cyd’s back. Yeah!), and she started telling me how she loved onions & mushrooms on her burger but they were always falling off and so she started sautéing them first and stuffing the burger with them. Hmmm – I think she’s on to something. The last inspirational component came while eating a burger in NYC, where they served their burgers on a potato roll, a very nice compliment to the meat. Below are the results of my concoction. I served it to a group from Clemson last night and it was a huge hit!”  Cheers – Jill

• 2 lbs. Wild Idea Ground Buffalo
• 2 Tbl. olive oil
• 1 tsp. salt
• 1 tsp. black pepper
• 3 Tbl. butter
• 1 onion, diced
• 1 cup sliced mushrooms
• ½ tsp. salt
• 1 tsp. pepper
• 6 to 12 oz. Maytag Blue Cheese
• 6 Potato Rolls

1. Mix buffalo, olive oil and 1 tsp. each of salt & pepper together and form into 12 burgers. Make burgers a bit bigger then the bun to allow for shrinkage. Cover and refrigerate.
2. In heavy sauté pan, over medium high heat melt butter.
3. Add onions, ½ tsp salt & 1 tsp pepper and sauté for 5 minutes. Edges should brown a bit.
4. Add mushrooms and continue to sauté for an additional 5 minutes.
5. Lower heat to medium and let cook until browned. About 5 minutes.
6. Transfer to a bowl and let cool.
7. Remove Buffalo Burgers from refrigerator and spoon desired amount in the center of 6 burgers. Place the other burger on top and secure edges.
8. Turn gas grill to high heat or get coals very hot with cleaned & oiled grid low to heat.
9. Place burgers on grill over hot heat and grill for 3 minutes.
10. Turn and top with 1 to 2 oz Blue Cheese and grill for an additional 3 minutes.

Serve on Potato Rolls and serve with pickled crudites, lettuce and tomato garnie and Buffalo Chips (recipe for Buffalo Chips included with this months special).

Wine Pairing:

Alamos, Malbec, Argentina: Full and fruity with a hint of spice, carries the Blue Cheese and compliments the meat without overpowering.