Stilton buffalo burgers

    25 min

    Buffalo mince is a healthier, leaner alternative to regular beef mince, and chances are you will never know the difference with this recipe! Tasty buffalo burgers with a blue cheese centre, barbecued to perfection. Use any other type of blue cheese you happen to have.

    9 people made this

    Serves: 8 

    • 900g minced buffalo meat
    • 2 teaspoons salt
    • 1 pinch ground black pepper to taste
    • 100g crumbled Stilton cheese
    • 8 wholemeal buns, split and toasted
    • 8 tablespoons mayonnaise
    • 8 leaves lettuce
    • 1/2 red onion, sliced
    • 8 slices tomato

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat an outdoor barbecue for medium-high heat and lightly oil the grate.
    2. Season the minced buffalo with salt and pepper; form into 8 balls. Press a cavity in each with your thumb pressing halfway into each ball; place a tablespoon of blue cheese into the hole and seal the meat around the cheese. Press each ball into a burger shape.
    3. Cook the burgers on the preheated barbecue until cooked to your desired degree of doneness, 4 to 6 minutes per side for well done.
    4. Spread the toasted buns with mayonnaise. Place a burger onto each bun bottom, then place a lettuce leaf, onion rings, and tomato slice onto each sandwich. Top with the remaining buns to serve.

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    Reviews in English (9)


    The taste of the blue cheese in the meat tastes very good. However it was difficult to put the cheese in the center without the patty falling apart. I changed the recipe a bit in hopes of improving the taste. I added an egg to make the meat stick together better, also finely chopped half a medium onion, minced 4 cloves of garlic, some oregano, garlic powder, smoked paprika, pinch of sugar, chili powder, sage, and ground basil. I reduced the amount of salt since the blue cheese (I thought) was enough flavor. I think the more blue cheese you can get in it the better, just a problem of trying to keep the patty together, I had really squeeze it tightly. I am considering in just mixing the cheese in next time instead of trying to put it in the center.  -  06 Feb 2010  (Review from Allrecipes US | Canada)


    I just made my first buffalo burger. I read the review that warned about the burger falling apart. I stuffed about 2 Tbs. of blue cheese crumbles into a fairly large ball of meat, pushing the meat around the cheese. I wanted my burger to be fairly large. To avoid the burger falling apart, I didn't turn it over until the first side was nicely browned and somewhat stiffened. I was careful not to press the top of the burger while it was cooking, as I wanted to keep it juicy, and not dried out. Once I cooked the second side until it was well-done on the outside and felt firm around the edges, I was able to flip it over one more time to finish cooking. The burger remained in one piece. I sprinkled Mesquite flavoring, garlic powder, and freshly ground pepper onto the burger while it was cooking. The cheese was salty, so the burger did not require any additional salt. I served it on a toasted bun with mustard and ketchup, and topped it with sauteed onion rings. It was the best burger I have ever made! It was totally cooked, but was very moist and flavorful.  -  30 Sep 2010  (Review from Allrecipes US | Canada)


    One word....Delicious!!! My hubby made them and that is proof that this recipe is simple to follow....  -  22 May 2011  (Review from Allrecipes US | Canada)