It’s another round of burgers this week… only smaller! I made Bobby’s Buffalo Burger because I’m a sucker for buffalo wings and blue cheese. I was happy to see this in his book and plan on making it again during the football season. Although I made these with 80/20 chuck, I think these would be great using ground chicken or turkey. Preparing them as sliders was a good idea too, making it easier to eat!
I’m not talking about bison here; I’m talking about the sauce that made Buffalo, New York, famous. I took two of my favorite football-watching foods and melded them into one. Buffalo wing, meet the burger! Hot sauce and tangy blue cheese have found a new home. For an appetizer, make bite size sliders if you want. Another way to go would be to make this burger with ground turkey or ground chicken.
1 1/2 lbs ground chuck (80% lean) or ground turkey (90% lean)
kosher salt and freshly ground black pepper
1 1/2 tablespoons canola oil
1/2 cup hot sauce
Blue cheese sauce (recipe follows) or 1/2 cup blue cheese, crumbled
4 hamburger buns; split; toasted if desired
*If making sliders, use dinner rolls instead of hamburger buns
Divide the meat into 4 equal portions (or 8 equal portions if making sliders). Form each portion loosely into a 3/4 in thick patty and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using the oil.
Brush the burgers with some of the hot sauce, flip over onto a plate, and brush the other sides of the burgers with more of the hot sauce. Place the burgers on the bun bottoms and slather with some of the blue cheese sauce or crumbled blue cheese. Cover with the bun tops and serve immediately.
Use this bechamel-based sauce as a dip for potato chips, French fries
or as a topping for burgers, like the buffalo burger above!
2 cups whole milk, or more if needed
2 tablespoons unsalted butter
1 small Spanish onion, finely chopped
2 tablespoons all purpose flour
1/4 teaspoon kosher salt
Pinch of cayenne pepper
1 cup crumbled blue cheese, plus extra for garnish
2 tablespoons finely chopped fresh chives
Pour the milk into a small saucepan and bring to a simmer over low heat.
Heat the butter in amiedum saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the flour and cook for 1 minute. Slowly whisk in the warm milk and coninue whisking until the mixture thickens, about 2 minutes. Season with the salt and cayenne pepper and continue cooking, whisking occasionally, for 5 minutes.
Remove from heat and stir in the cheese, If the sauce is too thick, thin with a little extra milk. The sauce can be prepared 1 day in advance, covered, and refrigerated. Reheat gently in a double boiler. Sprinkle with chives.
shared by Karen of Loves to Eat Weblog
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