RECIPES: Recipe Details

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Blazing Buffalo Burger

A twist to the beloved hot wings and blue cheese combo, this spicy burger is sure to grab your taste buds.

Ingredients 

Burger:
1 ½ lb. Ground Chuck (80% lean)
½ lb. Ground Sirloin (90% lean)
1/4C. Sutter Home Cabernet Sauvignon
1 ½ tsp. Salt
2-3 Garlic cloves, finely chopped
1-2 Tsp Buffalo Style Chicken Wing Barbeque Sauce
Coating for Burger:
1C. Buffalo Style Chicken Wing Barbeque Sauce
½ C. Coarse ground black pepper
Vegetable oil for brushing the grill
Blue cheese
sliced 6 Kaiser Rolls, split
Butter or margarine to toast rolls
Lettuce, tomato, sweet onion Favorite blue cheese dressing

Instructions 

Directions: Pre-heat a gas grill to medium-high heat (about 10 minutes), or a medium-hot fire in a charcoal grill, with cover (about 30 minutes). If you don’t have a thermometer gauge on your grill you can estimate the temperature with the guide below. To estimate the temperature of your grill: Carefully place your hand, palm-side down, about 6 inches over the heat. Count the seconds ("one thousand one, one thousand two," etc.) until the heat forces you to pull your hand away. If you can keep it in place for 2 seconds, the grill is hot (375 degrees F or more); for 3 seconds, it's medium-hot (350-375 degrees F); 4 seconds, it's medium (300-350 degrees F); 5 seconds, it's low (200-300 degrees F). To make Patties: Use a fork to gently combine ground chuck, ground sirloin, wine, salt, garlic, and buffalo sauce in a large glass bowl, avoid over handling. Divide into 6 equal parts and form into patties. Place a thumb print in center of patties to help keep them flat. Patties should be sized to fit the roll. Coating: Pour buffalo sauce into a bowl. Evenly spread coarse ground black pepper on to a plate. Brush each side of patty with the buffalo sauce, then place onto plate of pepper, gently pressing to make sure you have an even coat, turnover patty and repeat so both sides are crusted with the pepper. For less spice only bush one side with buffalo sauce and only coat one side of patty with pepper. Rolls: Butter (or margarine) the inside of each roll. When grill is ready brush grilling rack with oil and place the patties on rack cover and grill for 10-15 minutes, flipping once half way between grill time. If you’re not sure if the patties are done, don’t be tempted to press with a spatula to see if the juices run clear, instead insert a meat thermometer, if it reads at least 160 degrees, it’s done. During the last 4 minutes of grilling add the buns on outer portion of grill toast until golden. To assemble burgers: Place a patty on the bottom portion of a toasted roll, add a slice (or two, depending of thickness of slices) of blue cheese, onion*, tomato*, lettuce*, and drizzle with blue cheese dressing, add toasted roll tops and serve. * optional Makes 6 servings.