If there’s a flavor profile that I’m guaranteed to go for, it’s Buffalo style. Hot sauce, blue cheese (sorry ranch), cool crisp celery, say no more. It’s with a true wing lover’s heart that I present to you this Buffalo Burger.
It took a few attempts to get this one just right. I wanted to get the right balance of blue cheese to hot sauce and a nice contrast of textures. Too, I still wanted to be able to call it a burger, not losing the beef in the midst of bold flavors. I think we nailed it, folks.
This would be great for any celebratory event that involves backyard grilling. The trick is to get a nice mild blue cheese, like a gorgonzola. Don’t go for anything too funky at risk of overpowering the burger. I also am partial to Frank’s Red Hot sauce, but you can go with whichever hot sauce is your favorite.
On the final test of this dish, I also added French fried onions, and I’m so glad that I did. They give an added crunch-factor, but also, replicate that beautiful fried skin you find on really great wings.Print
A buffalo style hamburger with blue cheese, celery, and a blue cheese slaw.
- 1 lb 80/20 ground beef
- 4 Tbs Frank’s Red Hot Sauce (divided) or favorite hot sauce
- 1/2 tsp smoked paprika
- 1/2 tsp Lawry’s seasoned salt
- ¼ tsp salt
- 2 oz blue cheese crumbles
- 1.5 cups coleslaw mix
- 2 Tbs blue cheese dressing
- 2 celery stalks, sliced on the bias
- French’s french fried onions
- 4 large leaves of Boston or green leaf lettuce
- 4 Hamburger buns
- Combine the ground beef, 2 Tbs of the Frank’s Red Hot, paprika, lawry’s, salt and blue cheese in a bowl and mix together, but don’t overwork. Then divide into four balls and form into 1 inch patties.
- Heat up the grill to medium high and once heated, grill your burgers to desired doneness.
- While the patties are on the grill, combine the coleslaw mix with the remaining 2 Tbs of Frank’s sauce and 2 Tbs blue cheese dressing.
- Once your burgers are cooked, assemble your burger by stacking a cooked patty on the bottom half of the bun, drizzle with more Frank’s as desired, top with slices of celery, then 1/4 of the slaw, a liberal sprinkle of French fried onions and top with the other side of the bun, smeared with more hot sauce.
- Serve hot!