Iām not talking about bison here; Iām 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 . . . thatās right, ground chicken.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger 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 (see page 16).
Step 2
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. Cover with the bun tops and serve immediately.
