Wine Varietal: Sauvignon Blanc
Buffalo is popular in Denver and all of Colorado.
The onions, peppers and mushrooms (although another variety) are used in the classic Denver Sandwich and Denver Omelette.
1 ½ lbs lean ground buffalo meat
1 tsp. freshly ground black pepper
½ cup low-fat mayonnaise
½ tsp. dry mustard
2 tbsp. Sutter Home Sauvignon Blanc wine
1 medium yellow onion, sliced in ½-inch slices
2 medium green bell peppers, sliced in ½-inch strips
1 large Portobello mushroom, stemmed and sliced in ½-inch strips
2 tbsp. olive oil
1 clove garlic, finely minced
¼ tsp. kosher salt
½ tsp. freshly ground black pepper
6 1-oz. slices Monterrey Jack cheese
6 whole grain burger buns, split
Preheat grill to medium high heat.
In medium mixing bowl, combine ground buffalo and black pepper. Form into 6 burgers. Cover and set aside.
In small mixing bowl, combine mayonnaise, dry mustard and wine. Set aside.
In medium aluminum foil pan, combine onions, bell peppers, mushrooms, olive oil, garlic, salt and black pepper. Toss to combine. Place on heated grill. Close grill and cook, stirring occasionally until vegetables are beginning to turn tender, about 6 minutes. Move to top rack to keep warm. They will cook more but slower. Continue to stir occasionally.
Place burgers on heated grill and cook 4-5 minutes per side (or until desired doneness), turning once. Top burgers with 1 slice cheese each during last 3 minutes of cooking (after turning burgers).
Remove burgers and pan of vegetables from grill.
Place 1 burger on each roll bottom. Top with grilled vegetable mixture.
Spread each cut side (inside) of bun top with mayonnaise/mustard mixture and top burgers. Secure each with 1-2 toothpicks. Place all burgers on serving platter and serve.