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Grilling season is not complete without the infamous burger. These buffalo burgers really take burger making to the next level, made with a flavor packed sun dried tomato pesto and stuffed with creamy, tangy fresh goat cheese. This is the burger you need this summer!
I’m not lying. You really need this burger and all it’s awesomeness.
What is better than biting into a perfectly cooked, juicy, flavorful burger?
Having delicious cheese ooze out of the center as you bite into it. Am I right guys?
Except for that delicious sun dried tomato mayonnaise we’re going to slather on top.
And if you’re wondering how long it takes to grill a stuffed burger, 10-15 minutes guys. It’s super quick and easy!
Do I have your attention yet?
Good. Let’s make some buffalo burgers!
These are buffalo burgers, so you’re going to need ground buffalo. It should be easy enough to find at your local grocery store. However, you can easily substitute ground beef or even ground lamb if you so choose.
Is Buffalo Meat Healthier than Beef?
Buffalo meat is lower in fat than beef, making it a great substitute for beef. It still has a great rich flavor and is high in protein. In this recipe, we’re stuffing it with cheese, so the health benefits are somewhat compromised…
If you’ve never had goat cheese, you are in for a treat. Goat cheese is absolutely amazing. It’s creamy, salty and tangy all in one. You’re going to LOVE it.
As you scan the ingredients, you may be wondering why the hell I put fish sauce in my buffalo burgers. I promise you, it does NOT give the burgers a fishy flavor. What it does is add just a touch of that umami flavor for an extra flavor packed burger. While you can leave it out if you wish, I totally recommend using it.
All of these ingredients can be found easily at the grocery store, but you can also buy them on Amazon if you just don’t feel like running down the aisles to hunt for stuff (affiliate links – I earn a small commission if you buy through these links so I can keep making super awesomely delicious recipe for you):
- Panko breadcrumbs
- Crushed red pepper
- Dried basil
- Coconut sugar
- Fish sauce
- Goat cheese
- Sun dried tomatoes
- Pine nuts
- Olive oil
- Garlic cloves
- Hamburger buns
How to Make Goat Cheese Stuffed Buffalo Burgers
You’ll want to make the sun dried tomato pesto first. Which is super easy.
If you haven’t toasted the pine nuts yet, go ahead and get them toasted. Place them in a skillet over medium heat and toast until LIGHTLY browned.
Combine all the ingredients in a food processor and process until a paste forms. If the pesto is too thick, add additional olive oil. I prefer my pesto to be more like a paste, less like a sauce.
You can make your pesto the day before (or even the week before!) to save some time.
*NOTE: I use this super awesome mini food processor for making things like pesto, salsa, etc. It’s so mush better than taking out my big bulky food processor. This is an affiliate link, so I do earn a small commission if you decide to buy through this link. But guys, really, it costs way more than I though it would to run this blog!
Get the grill heated to about 500 degrees while you make the burger patties.
To make the burgers, mix all the ingredients in a bowl, except the goat cheese. Set the goat cheese aside for now.
Divide the mixture into 4 balls. Then divide each ball into 2 pieces and form into patties.
How to Stuff A Burger
Place 1 tbsp of goat cheese on 4 of the patties. Cover with the other patty and seal the edges to form a stuffed buffalo burger.
It’s not hard, I promise. If it was hard, I would probably be too lazy to do it.
Place the stuffed burgers on the grill and cook for 6-7 minutes per side for a medium burger. Now, usually I would say burgers are best at least medium rare, however with the goat cheese in the middle, I prefer them cooked a little more to get that nice melted cheese.
Remove them from the grill and let them rest for about 5 minutes.
While your burgers are resting, layer the lettuce on the bottom bun and place sliced tomatoes on top. Slather some sun dried tomato mayonnaise on the top bun.
Place the burger on top of the tomato and top with sliced red onions. Really, you can use whatever burger topping you’d like. I like to keep it simple so the sun dried tomatoes and goat cheese really shine through.
Grilling season is upon us guys! Check out some of these other awesome recipes to impress your guests:
Grilled Fruit Skewers with Chili Lime Vinaigrette
Grilled Corn with Miso Butter
Korean BBQ Flat Iron Steak
Creamy Pasta Salad with Roasted Poblano Peppers
Jamaican Jerk Grilled Eggplant
Grilled Cornish Game Hens with Thai Marinade
Instant Pot BBQ Ribs
Did you make these buffalo burgers? Leave a comment below and let me know how they turned out!
Goat Cheese Stuffed Bison Burger
- 1 pound ground bison (buffalo)
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon basil paste (substitute 1 teaspoon chopped fresh basil)
- 1/2 teaspoon coconut sugar
- 1 teaspoon soy sauce
- 1 egg
- 2 tablespoons sun dried tomato pesto (see below for ingredients)
- 4 tablespoons goat cheese
Sun Dried Tomato Pesto:
Sun Dried Tomato Mayonnaise:
- 2 tablespoons sun dried tomato pesto
- 1/2 cup mayonnaise
- Sliced red onion
- Sun dried tomato mayonnaise
- Hamburger buns
- Mix all the ingredients in a bowl, except the goat cheese.
- Divide the mixture into 4 balls. Then divide each ball into 2 pieces and form into patties. *There will be a total of 8 patties.
- Place 1 tbsp. goat cheese on top of a patty and cover with the other patty and seal the edges to form a stuffed burger (see photos in post above).
- Heat the grill to 400 degrees and cook the hamburgers for 4 minutes each side for medium rare doneness. Let them rest for 5 minutes.
- Serve on a bun with sun dried tomato mayonnaise, lettuce, onion and tomato.
Sun Dried Tomato Pesto:
- Combine all ingredients in a small food processor or blender and puree (the mixture will still be slightly chunky). If pesto is too thick, add additional olive oil until desired consistency is reached.
Sun Dried Tomato Mayonnaise:
- Combine the mayonnaise and pesto in a bowl and mix together.
- The burgers can also be cooked in a skillet. Heat it to medium high heat and cook for 5 minutes per side right in the skillet.
- If grilling, rub the grill with oil to help prevent the burgers from sticking.
- Because bison is a lean meat, be sure not to overcook it, otherwise it can be dry.
- Always let the burger rest for 5-10 minutes to let the juices redistribute before serving.
Did you make this recipe? Follow me on Instagram, post a photo and tag #wenthere8this. I want to see what you made!