If you love bold flavors, this juicy burger filled with creamy blue cheese and spicy buffalo sauce is sure to become a favorite. It’s the perfect way to kick up your classic burger game with a delicious twist.
Start by heating your grill to medium-high and give the grates a quick brush with oil to keep the burgers from sticking. Season the ground buffalo meat with salt and pepper, then divide it into 8 equal portions. Take each portion and make a little well in the center with your thumb. Spoon about a tablespoon of blue cheese into the indentation, then carefully fold the meat around the cheese to seal it in. Gently press each stuffed ball down into a patty shape.
Place the patties on the hot grill and cook them for about 4 to 6 minutes on each side, depending on how well done you like them. If you have a meat thermometer, the internal temperature should reach 160°F. While the burgers are grilling, toast your buns and spread some mayonnaise on the cut sides.
Once the burgers are cooked, assemble your sandwiches by layering the patty on the bottom bun, then adding a leaf of lettuce, a few onion rings, and a slice of tomato. Finish with the top bun and enjoy!
- Make sure the cheese is chilled before stuffing to prevent it from melting too quickly.
- Use a meat thermometer to cook the burger to your desired doneness safely.
- Let the patties rest for a few minutes after cooking to keep them juicy.
This burger combines bold flavors with a creamy surprise inside. The tangy blue cheese pairs perfectly with the spicy buffalo seasoning. It’s a delicious twist on a classic favorite that’s sure to impress.
Serve with crisp lettuce, sliced tomatoes, and a cooling ranch or blue cheese dressing. Add some crunchy pickles or crispy onion rings on the side for extra texture. A fresh coleslaw or sweet potato fries also complement the bold flavors nicely.
Store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain moisture. Avoid microwaving to prevent the cheese from becoming grainy.
