Wine Varietal: Gewurztraminer
This burger combines all the familiar flavors of growing up in western New York.It combines the buttery heat of the wing sauce with the tang of the blue cheese and the cooling effects of the celery and carrot slaw. Combining allthe classic smells and tastes of a great plate of Buffalo wings.
Celery and Carrot slaw
1 small bunch celery peeled and shredded
6 medium carrots peeled and shredded
1/2 cup mayonaisse
2 tbsp Apple cider vinegar
salt and pepper to taste
Buffalo Wing Sauce
1 cup Franks red hot
1/2 stick unsalted butter
2 tbsp white vinegar
1/4 tsp cayenne pepper
1 1/2 lbs ground chicken thighs
1/2 lb ground chicken breast
1/2 cup grated parmesan cheese
8 oz crumbled blue cheese
1/4 cup franks red hot
1/4 medium red onion finely minced
6 hard rolls cut in half
To make celery and carrot slaw: combine celery, carrots, mayonaisse, apple cider vinegar in a medium bowl and mix well. Refrigerate til ready to assemble.
To make buffalo wing sauce: is a small sauce pan over medium heat combine red hot, vinegar and butter and heat until butter is melted and fully incorporated.
set aside til burgers are done on one side.
Heat grill to medium high after sauce is done.
For chicken burger: Combine ground chicken meat, parmesan, blue cheese, red hot and onion. mix gently until mixture is combined to not compress meat. Form six eqaul patties.
Prep grill with vegetable oil
Place burgers on grill and cook for 5-6 min on the first side. Flip burgers when they pull cleanly away from the grill.
Brush cooked side of burger with wing sauce and cook for another 5-6 min. Toast rolls around outside of grill during last minute of cooking.
To assemble: place burger on bottom of bun top with extra hot sauce, finish with the celery and carrot slaw.