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Epicurious

Buffalo Burger

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 . . . that’s right, ground chicken.

Recipe information

  • Yield

    serves 4

Ingredients

1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
Kosher salt and freshly ground black pepper
1 1/2 tablespoons canola oil
1/2 cup hot sauce
4 sesame seed hamburger buns, split; toasted (see page 15), if desired
Blue Cheese Sauce (page 110) or 2 ounces blue cheese, crumbled (about 1/2 cup)

Preparation

  1. 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.

Bobby Flay's Burgers, Fries, and Shakes
TagsBurgerGround BeefBeefMeatGround TurkeyTurkeyPoultryBlue CheeseCheeseDairyMainDinnerLunchNut FreeFrySuper BowlCookbooks
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