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Red White and Blue Buffalo Burgers

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“This is from George Foreman’s grilling cookbook. I’m posting it for ZWT3.”

Ingredients Nutrition


  1. Combine the meat, onion and season lightly with salt and pepper.
  2. With wet fingers, shape into 4 patties for grilling and set aside.
  3. Mash the cream cheese, blue cheese and butter together with a fork and divide into 4 knobs.
  4. Stem the tomato and cut it in half. Scoop out the pulp and seeds and sliver the shell. Set aside.
  5. If cooking over charcoal, secure a strip of bacon around the edge of the burgers with a water-soaked toothpick.
  6. If cooking indoors, cut the bacon strip in half and put one half diagonally across the side facing down to moisten the meat as it cooks.
  7. Grill the burgers over medium heat on a charcoal, stovetop or electric grill for 3-4 minutes per side.
  8. Serve on lettuce-lined buns with a knob of cheese on top and a sprinkling of tomato sliver.

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