Mini Sun-dried Tomato Gorgonzola Burgers with Balsamic Vinegar Reduction
I made these a few weeks ago. I came up with the concept myself, but later found a similar recipe online, so I used it for proportions. I added Italian seasonings. Next time I will add more seasonings and perhaps some extra salt for flavor.

I also made a few patties out of regular ol' beef. Apparently the beef patties were more flavorful. I can't say for sure - I only tried the buffalo ones.

Unfortunately, I didn't get any pictures, but the recipe is below the cut.


Sundried Tomato Gorgonzola Buffalo Burgers

1 cup chilled gorgonzola, crumbled
4 tablespoons chopped sun-dried tomatoes in oil
2 cloves garlic, finely chopped
½ teaspoon salt
¼ teaspoon pepper
1 ½ teaspoon Italian seasoning
1 pound ground buffalo meat

Combine the gorgonzola, sun-dried tomatoes, garlic, salt and pepper in a medium bowl. Add the ground buffalo and with your hands lightly bring all the ingredients together. Add a teaspoon or two of oil from the tomatoes if needed to hold the meat together. Form the meat into patties of even thickness.

Cover loosely with plastic wrap and refrigerate for at least an hour.
Cook the burgers on the grill to desired doneness.

Balsamic Reduction

Simmer about a cup of balsamic vinegar over medium heat until it is reduced to a little over 1/4 cup. Be sure to stir constantly. Let it cool and use it to drizzle over meat.



Oh, and I made tiny patties using a mini burger press. I found miniature pita breads at the store and used those for the buns.

For my burger, I layered like so:

1 pita bread
Mini Buffalo Burger Patty
Balsamic Reduction
2-3 leaves of baby spinach
1 pita bread