I love to grill a good burger. When the weather gets nice outside, there is nothing better on the weekend that to throw a burger on the grill and enjoy a cold beer. But if you cook grilled burgers on a regular basis, you want to try burger recipes and change things up a bit. This is why I have started experimenting with a few new burger recipes.
I like to try 2 or 3 grilled burger recipes each week, and this Buffalo Blue Cheese Burger is the best one that I have found. It's spicy, it's juicy, it's flavorful... and it's delicious.
The best part about this burger is that you can add your own "hot sauce" or blue cheese spread to it to taste, so people who don't like as much heat can go easy... and people who really want that kick can lay it on thick.
When making my Buffalo Blue Cheese Burger, I started with 2/3 lb of fresh ground chuck from my local grocery store. This will make 2 burgers, but you can double this recipe to make as many burgers as you want.
To the ground chuck I add:
Also throw in some seasonings to the meat:
Next I mix the meat really well and form 2 equal size balls.
Place the balls (mixed with all your add-ons) back in the fridge for a quick chill. If you have ever had a problem with a burger you have "mixed" with other ingredients not wanting to stay together, it's because everything got too warm and started separating. I've found that keeping the burgers as cold as possible helps them stick together best.
And it's a good idea to roll your burgers into balls and then place them in the fridge before you every patty them out or place them on the grill. This allows everything to come together and will keep your "mixed" burger from falling apart.
You want a Medium Hot fire to sear the burgers on the outside and seal in the juices. When the grill is ready, take the burgers out of the fridge and flatten into a patty.
Next you want to place on the grill and close the lid. It's important to not move the burgers until they have had time to sear on one side. If you move them, they will fall apart. This is a big problem a lot of grillers have, but if you leave them alone, I promise they will come out just fine.
If you're having problems with flare ups, keep a spray bottle of water handy and give the flames a good squirt. This will keep the meat from burning. And you may have the fire too hot if you're experiencing this problem.
After about 4 minutes, gently raise one of them and see if it is seared properly. If so, it's time to carefully flip to the other side.
Burgers should only require one turning. I cook them 4-5 minutes on one side and 4-5 on the other side. A 1/3 lb burger should be perfectly done after 8-10 minutes of Med. High Heat.
Once both sides are cooked, remove the Burgers from the grill and bring inside to rest. This will allow the juices to redistribute throughout the meat and make for a juicy burger. The internal temperature will continue to rise about 5 degrees as the burgers rest as well.
For the Creamy Blue Cheese Sauce:
Mix these well and sit aside.
To make the Buffalo Sauce:
Turn the heat to Low and stir it every once in a while.
Toast a deli style hamburger bun, place the burger on the bun topping it with the Blue Cheese Sauce.
Drizzle about 2 Tablespoons of the Buffalo Wing Sauce over the Blue Cheese Sauce (you can add more or less hot sauce to your taste.
I like to serve my burgers with Lettuce, Sliced Tomato, and Dill Pickles.
When I first came up with the idea for my Buffalo Blue Burger, my wife wasn't too excited about trying it because she was worried it would be too hot. But after tasting it, she loved it. A lot of people assume that a Buffalo Blue Cheese Burger would be a "guy's" burger, but since you can add your own blue cheese spread and hot sauce, you can make it perfectly to fit anyone's taste.
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