A buffalo burger recipe using ground bison and Mexican chorizo. The burgers are seasoned with Southwestern flavors and then topped with a smoky BBQ cream sauce and caramelized red pepper rings. Add some cheese and some spicy pickles, you’ve got a burger to brag about.
I have been compensated and provided with product by Stubbs Legendary Bar-B-Q sauces for this article. My opinions are my own.
Partnerships
A couple of years ago, I was contacted by Stubbs Legendary Bar-B-Q to become an ambassador for their brand. It couldn’t be a better fit for my Western, Southwestern, meat and potato themed blog. And with their extensive line of products to enhance those meat and potatoes, it’s a delicious partnership.
With that said, let the Summer games begin…Memorial Day is the official kickoff to grilling season. This weekend burgers will be searing on grill grates across our nation. But don’t fall into the burger blahs…ditch the basic ketchup and mustard, it’s time to elevate those burgers to a new level with Stubb’s big bold BBQ Sauce along with some crazy fun toppings. What are your favorites? Pickled jalapenos…blue cheese…slaw…fried eggs?
Let’s Build that Burger
For my latest burger creation, I picked Stubbs Original BBQ Sauce to make a smoky cream sauce for a topping. Stubbs signature sauce is the real deal. It has no high fructose corn syrup and it’s tangy tomato, vinegar, molasses and black pepper flavor treats you right no matter what kind of meat you’re firing up on that grill.
This buffalo burger recipe is a combination of two meats, ground bison and ground chorizo. This meat blend results in a great textured burger, and a juicy burger that packs a big wallop of Western flavor. The smoky cream sauce is a perfect compliment to the flavor of the meat, and once the red bell peppers are caramelized, they bring a ring of sweet smoke to the party. Add some spicy sweet pickles and of course some creamy melted cheese to complete the perfection.
How to Make a Delicious BBQ Burger Sauce
For the sauce for this buffalo burger, I combined equal parts of Stubbs Original BBQ Sauce and sour cream, and sweet smoked paprika. A very special treat that I think would make a great dipping sauce for fries, as well. (Note to self)
Rocky Stubblefield – grandson of C.B. “Stubb” Stubblefield who founded Stubbs – has a good burger tip: Make a thumbprint in the middle of each patty before putting it on the grill. This will help the patty come out nice and flat and not puffy in the middle. And the meat will cook more evenly.
Buffalo Burger Recipe with Smoky BBQ Cream Sauce
I hope you give this buffalo burger recipe with bison and chorizo a try and if you do, please come back and give the recipe a star rating, and leave a comment about your experience with the recipe.
And if you have a favorite burger recipe using bison meat, let me know, I’d love to give it a try.
More Hamburger Recipes
- Best Grilled Burger Recipes for Father’s Day
- Silver Spur Ranch Blue Cheese Burger
- A-1 Jalapeno Steak Sauce Burger
- Hatch Green Chili Chicken Burgers
And if you’re a burger fanatic like us, don’t miss my post which features a line up of Best Grilled Burgers recipes. I’m positive you’ll find something you’ll fall in love with.
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If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.
Buffalo Bill Burgers with Smoky BBQ Cream Sauce and Caramelized Red Pepper Rings
Ingredients
- 1 pound ground bison
- 1 pound ground Mexican chorizo bulk
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup Stubbs Original BBQ Sauce
- 1/4 cup sour Cream
- 3/4 teaspoon sweet smoked paprika
- 2 red bell peppers sliced in thick rings
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/4 teaspoon sugar
- 6 slices Muenster Cheese or Monterey Jack
- spicy pickles and lettuce
Instructions
- For the burgers: In a large bowl, place the ground bison, and add the Mexican chorizo in small pieces so it will blend well. Add salt and pepper and mix the two meats together until pretty well blended, without handling to meat too much.
- Using a kitchen scale, form the meat into patties each weighing 1/3 pound.
- For the sauce: Mix BBQ Sauce, Sour cream and paprika until well blended. Set aside.
- For the caramelized peppers: Heat a fry pan over medium heat until hot. Add butter and olive oil. When butter is melted, add the pepper rings. Turn heat down to medium low, sprinkle with sugar and sautee until browning on edges. About 15 minutes.
- In the meantime, heat a grill to 600 degrees. Lower temp to 350. Grill the meat patties about 5 minutes per side.
- A tip from Rocky from Stubbs: Make a thumbprint in the middle of each patty before putting it on the grill. This will help the patty come out nice and flat and not puffy in the middle. And the meat will cook more evenly.
- Just before removing patties from grill, top each patty with a slice of cheese. Let cheese melt before removing. Also heat or toast buns on grill.
- Build that burger: On the bottom bun, place a leaf of lettuce, then a slice of caramelized red pepper ring. A couple slices of pickle, the meat patty and then drizzle with the Smoky BBQ Cream Sauce.
Nutrition
I have been compensated and provided with product by Stubbs Legendary Bar-B-Q sauces for this article. My opinions are my own.
About Stubbs
Stubbs legendary Bar-B-Q was founded by C.B.”Stubb” Stubblefield in Austin, Texas. His picture appears on every single Stubb’s sauce, marinade and rub. And those products are available in 85% of grocery stores nationwide.
Stubbs said his life was in these bottles. When people asked him what he put in the sauce, he’s say “love and happiness”. He was called the King of Texas BBQ and Blues. Stubbs started off with a restaurant in 1968 and these sauces are what he served for twenty years prior to bottling them. When he began bottling the sauces he used old jam jars and whiskey bottles. He’d cork the whiskey bottles with jalapenos and serrano peppers. Today Stubb’s grandsons Rocky and Reggie Stubblefield serve as ambassadors for the brand, still headquartered in Austin.
And what I especially like about their products is the fact that they are all free of high fructose corn syrup (the first or second ingredient found in most barbecue sauces) and they contain no artificial flavors or colors from artificial sources.
Buffalo Bill Burger with Smoky BBQ Cream Sauce and Caramelized Red Pepper Rings … It’s what’s for Memorial Day
It’s breakfast time here – but your pics make me want that burger now! Thanks
This sounds delish. That smoky creamy sauce looks like a really perfect compliment. Can’t wait to try it!
Not that is a burger to wrap your hands around and try and take a big bite. 😀
Time to fire up the grill, it’s burger season! And this is a good one — very creative, and loaded with flavor. Thanks!
With the meat blend, the sauce, and those peppers this sounds like an awesome burger. I have to say that I’m not sure it’s not a meatball sandwich though 🙂