We use Buffalo a lot, as it is very lean, mild and so leaves a lot of choices as far as seasonings as well as cooking preferences. This recipe is for (4) 1/3 lb. burgers (our 15 yr. old takes the 4th for a sandwich at school). I also use a Calphalon Griddle (yay tax returns), but one can use iron skillet, non-stick, grill etc.
The sun-dried tomatoes I use are 365 Brand that come in a re-sealable bag. I used to mince them, but got lazy one day and did just a coarse chop. Wife and son liked it better.
I also put this together in the morning or evening before at times, just put patties on a plate, and plastic wrap it.