Blue Cheese Burgers With Spicy Celery Slaw Recipes

BUFFALO CHICKEN BURGERS WITH SPICY BLUE CHEESE CELERY SLAW

Buffalo Chicken Burgers with Spicy Blue Cheese Celery Slaw image

Buffalo Chicken Burgers are rich and buttery, garlicky, and have a little kick of heat thanks to Frank's RedHot! Spicy Blue Cheese Celery Slaw is the perfect topping to drive home the "buffalo" flavor profile!

Provided by Faith Gorsky

Number Of Ingredients 10

Ingredients

2 1/2 tablespoons unsalted butter
1 medium onion (finely diced)
2 large cloves garlic (crushed)
1 pound ground chicken breast
2 tablespoons Frank's RedHot sauce (more or less to taste)
3/4 teaspoon salt
1/4 teaspoon black pepper
Avocado oil (for the pan)
1 batch Spicy Blue Cheese Celery Slaw
4 buns (split and toasted)

Steps:

Melt the butter in a medium skillet over medium heat. Add the onion and cook until softened, but not brown, about 5 minutes. Add the garlic and cook 30 seconds more, stirring constantly. Cool slightly.
Add the onion/garlic mixture (with the butter that's in the pan), ground chicken, hot sauce, salt, and black pepper to a large bowl. Combine the mixture with your hands being careful not to over-mix, and divide it into 4 portions. Shape each into a ball and flatten into a patty.
Heat a nonskillet over medium heat and add enough avocado oil to lightly coat the bottom. Once the skillet is hot, add the burgers and cook until they're cooked throughout, about 6 to 8 minutes per side, flipping once. (I like to cover the skillet with a lid to help contain the spattering oil, but leave the lid ajar so steam can escape, otherwise chicken has a tendency to be rubbery.)
Place the burgers on the buns and serve with the slaw on top.

Nutrition Facts : ServingSize 1 burger, Calories 238 kcal, Carbohydrate 3 g, Protein 20 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 116 mg, Sodium 736 mg, Fiber 1 g, Sugar 1 g

BLUE-CHEESE BURGERS WITH SPICY CELERY SLAW

Blue-Cheese Burgers With Spicy Celery Slaw image

Number Of Ingredients 14

Ingredients

FOR THE BURGERS:
1 1/2 pounds ground beef chuck (80% lean)
2 teaspoons gorgonzola cheese, roquefort cheese, or other blue-veined cheese
freshly ground black pepper
FOR THE SLAW:
2 tablespoons extra-virgin olive oil
1 tablespoon cider vinegar
1 teaspoon minced jalapeño pepper, with seeds
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups very thinly sliced celery
1 cup very thinly sliced red onion
4 hamburger buns

Steps:

TO PREPARE THE BURGERS: Shape the meat into four equal-sized balls. Divide the cheese into four equal-sized pieces. With your forefinger, make a dimple into the center of each ball of meat and insert a piece of cheese. Gently press the meat into patties of equal size and thickness (about 3/4 inch thick). Season both sides of the patties with pepper. Place the patties on a platter, cover with plastic wrap, and refrigerate until ready to grill.TO MAKE THE SLAW: In a medium bowl whisk together the olive oil, vinegar, jalapeno, sugar, salt, and pepper. Add the celery and onion toss to coat. Cover with plastic wrap and refrigerate until ready to serve.Grill the patties over Direct Medium heat until the internal temperature reaches 160°F for medium, 8 to 10 minutes, turning once halfway through grilling time. During the last 30 seconds, grill the buns over Direct Medium heat until lightly toasted.Serve the burgers hot on the toasted buns. Pile the slaw on top of the burgers or serve on the side.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

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