Buffalo Burgers Stuffed with Blue Cheese & Balsamic Mixed Greens with Wild Mushroom Agnolotti

Friday
Ingredients
4 tablespoons butter, cut in small pieces
1⁄3 cup mild hot sauce (such as Durkee Red Hot)
½ cup finely crumbled blue cheese
1 tablespoon minced garlic
2 pounds ground buffalo or beef chuck, 85 percent lean
½ teaspoon celery seed
1/3 cup finely chopped onion
6 hamburger buns, split
Instructions
1. Before You Go: Melt butter in a small microwaveable bowl or stovetop. Whisk in hot sauce.
2. Mix blue cheese and garlic in small bowl.
3. Using your hands, gently mix buffalo or beef, celery seed, onion and ¼ cup hot sauce mixture in a medium bowl until blended. Using a light touch, form into 12 patties about 4 ½ inches in diameter and no more than ½ inch thick. Spoon about 2 teaspoons of cheese-garlic mixture in center of 6 patties. Top with remaining patties and press together, sealing edges. Refrigerate burgers until ready to grill.
4. When You Get There: Heat grill to medium. Brush and oil grill grate. Grill burgers, covered, 7 to 9 minutes, turning after about 4 minutes, for medium-done (150F, slightly pink). Add 1 minute per side for well-done (160F). Brush with remaining hot sauce mixture during last 2 minutes of cooking. Toast buns if you like. Serves 6.


Balsamic Mixed Greens with Wild Mushroom Agnolotti
Submitted By: Buitoni, courtesy of meals.com
Prep Time: 15 Minutes
Ready In: 15 Minutes
Servings: 2
"A quick salad of BUITONI® Wild Mushroom Agnolotti topped with mixed salad greens and balsamic vinaigrette makes a light lunch or a tasty starter course for dinner."
Ingredients:
1 (9 ounce) package BUITONI® Riserva
Refrigerated All Natural Wild Mushroom
Agnolotti
3 cups mixed salad greens
2 tablespoons light balsamic vinaigrette
fresh ground black pepper
Directions:
1. Toss mixed greens and vinaigrette together. Divide prepared pasta between plates; top with greens. Season with pepper.