We use Buffalo a lot, as it is very lean, mild and so leaves a lot of choices as far as seasonings as well as cooking preferences. This recipe is for (4) 1/3 lb. burgers (our 15 yr. old takes the 4th for a sandwich at school). I also use a Calphalon Griddle (yay tax returns), but one can use iron skillet, non-stick, grill etc.

The sun-dried tomatoes I use are 365 Brand that come in a re-sealable bag. I used to mince them, but got lazy one day and did just a coarse chop. Wife and son liked it better.

I also put this together in the morning or evening before at times, just put patties on a plate, and plastic wrap it.

  • Yield: 4 patties (about 1/3 lb. each)
  • Difficulty: Easy
  • Total: 30 minutes prep
  • Active: about 20-25 minutes cooking

Ingredients (9)

  • 1 1/2 lbs. of ground Buffalo
  • 3 or 4 sun-dried tomatoes, coarsly chopped
  • 2-4 garlic cloves, minced
  • 1 med. onion, minced
  • 2 Tblsp. of “Organic All Purpose” seasoning (different herbs and spices in it). Or make up your own blend.
  • Cheese-your choice of types and thicknesses
  • 1/4 cup red wine
  • couple dashes of Lee & Perrins
  • 1 lb. of ‘shrooms, sliced


  1. Have a bowl big enough to hold the meat. Put the wine and Lee- & Perrins in the bowl.Chop the sun-dried tomatoes, and put that in with the liquid.
  2. Put minced onions, half of the ’shrooms in hot oil, salt ’em a bit, and cook until until they soften. When softened, put in garlic, seasonings and some fresh ground Black Pepper until “aromatic”, about 15 seconds or so. Set them on paper towel to cool. When cooled (room temp or so), put them in the liquid.
  3. Put the Buffalo meat in the bowl and “massage” the liquids, sun-dried tomato, herbs and spices into it. When thoroughly integrated, make into patties. 1 1/2 lbs. will make 4 for me, but you might like yours bigger or smaller.
  4. Pre-heat oven to 350. Have a middle rack. Put patties on a hot, oiled skillet/griddle/grill and let them cook about 5 minutes and then flip them (carefully of course). Make sure they are starting to brown (about 2 minutes) then put them in oven. With 4 burgers, it will take about 15 minutes (about 160 F). At 12-13 minutes, put the cheese on them, and back in the oven. Bring ’em out at 15 minutes or so, cover ’em and let ’em rest a couple of minutes while you get plates etc. ready.
  5. Use remaing half-pound of ’shrooms for a gravy mix if you like, OR, put them under the cheese on top of the patties then back in the oven. Or, just use all of the ’shrooms for a gravy.