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I was lucky enough to find buffalo on sale at a local market. They get a shipment in a few times a year, and sell out fairly quickly.
I picked up a couple steaks for another night..
Got some ground buffalo, and some fresh crumbled bleu cheese.
Make a couple extra thin patties, put a couple spoonfuls of bleu cheese on one, and seal 'em together. Salt a pepper, and a few minutes on the grill... (caveat: buffalo cooks faster and at lower temp than beef, be careful not to overcook!)
Nice potato roll with onion bits on it, lettuce, onion, honey mustard, and some mayo on the bun...
Warning: molten bleu cheese will ooze all over your hands... and when hot, well... it's HOT!
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aw, man, Paul. Why didn't you call me? I could have helped you eat it! (mouth watering)
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Tommy's Joynt
*flashback*
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Try lamb chops stuffed with gorgonzola cheese.
Wash it down with some red wine.
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Hmm.. Not a bad idea!
I may give that a try next time I pick up some lamb chops. Darn things are getting a little hard to come by around here! And ground lamb is essentially extinct here. Too bad, I liked making "lamb burger" steaks.
Haven't had that in years.
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Fortunately, the local supermarkets around here always have ground bison on hand, and steaks not infrequently.
I make buffalo burgers on homemade ciabatta with a Maytag bleu or Black River Gorgonzola, bacon, and balsamic red onion jam.
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I did a similar thing recently, not with Bison but with chopped steak/hambuger meat. And substituting soft Gorgonzola. Similar to Bleu cheese but not as sharp, nuttier, but melts to a more creamy liquidity, so it's potentially more disastrous to work with. So I made the burger patties almost into roundish spheres, to contain the volume of cheese. My god it tasted good. I highly recommend Gorgonzola as an optional choice for this type of burger!
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Mmm hmm... picked up that recipe from Emeril several years ago. It rocks, no matter what your choice of meat might be.
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I make buffalo burgers on homemade ciabatta with a Maytag bleu or Black River Gorgonzola, bacon, and balsamic red onion jam.
that is gilding the lily. but it sounds great.
we should have a MRF recipe-off
we can keep it to sandwiches to make it reasonable
