RECIPES: Recipe Details

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Going back to a basic burger, the original campfire burger had to be made from buffalo meat. Now gaining in popularity, with its associated health benefits, and more readily available, it was only natural to develop an alternative burger using buffalo. With buffalo being a bit lean, I added some beef into the mix. Since I used two of the best ground meats, I thought I would team them with two favorite cheeses by using the classic Huntsman cheese. A savory blend of herbs rounds out the burger. Enjoy!


3/4 cup mayonnaise
1/4 cup sour cream
1/2 cup minced flat leaf parsley
1/3 cup chopped chives
2 teaspoons chopped fresh tarragon
2 teaspoons chopped anchovy fillets
2 teaspoons minced garlic
1 1/2 pounds ground buffalo meat
1/2 pound ground beef chuck
1/4 cup thick and creamy style horseradish
1/2 cup grated red onion
1 1/2 teaspoon salt
2-3 tablespoons vegetable oil, for grill rack
12 ounces Huntsman cheese, Blue Stilton layered with Double Gloucester, cut into 6 slices
6 cracked wheat hamburger buns, split
6 Tablespoon Grey Poupon Sweet Honey Mustard
4 cups European Salad Mix, coarsely chopped


Combine mayonnaise, sour cream, parsley, chives, tarragon, anchovy, and garlic in a food processor; pulse about 10 times to blend. The mixture should be a pale green. Transfer to a small bowl; set aside.

Preheat gas grill to high.
To make patties: combine buffalo, beef, horseradish, onion and salt in a large bowl. Handling as little as possible shape into 6 patties. Brush grill rack with vegetable oil. Place the patties on the rack, cover and reduce heat to medium-high. Cook, turning once, 5-7 minutes per side for medium or longer if one desires well done. Top burgers with cheese during the last 2 minutes of grilling. Place the buns, cut side down, on the outer edges of the grill rack during the final minute of grilling to toast to a light golden brown.

To assemble burgers: Spread bottom half of toasted roll with mustard; layer with salad greens and then the cheese topped burger; spread with herbed mayo and sour cream mixture and then cover with the top of the bun.


With regard to the hamburger rolls, I teamed this recipe with cracked wheat rolls. Whole Wheat rolls are also fine. I use the best quality in-store bakery/artisan buns available.