Combine the gorgonzola, sun-dried tomatoes, garlic, salt and pepper in a medium bowl. Add the ground buffalo and with your hands or two forks, lightly bring all the ingredients together, taking care not to overwork the meat. Add a tablespoon or two of water if needed to hold the meat together. With dampened hands, form the meat into 4 patties of even thickness. These are fairly large patties; make 6 smaller patties if desired.
Place patties on a lined baking sheet, cover loosely with plastic wrap and refrigerate for at least an hour.
Light the grill or preheat the broiler. Cook the burgers, turning carefully with a spatula, for 4 to 5 minutes per side, depending on desired doneness.