It’s official – football season is here!!! We’ve been at it for two weeks now, both college and the pros, and it’s a mixed bag for me personally. Oh Cowboys, how you kill me sometimes….
But, even if I can’t get on board with – how many interceptions did Romo throw Sunday before last? Ugh. But I’m happy they won last week! Will they keep it up? – I can *always* get on board with game day and tailgating food. Always. And that includes buffalo anything.
Buffalo chicken wings are fantastic, of course, but I’m not always in the mood for that giant production. Sometimes I crave the flavors while wanting something simpler, and sometimes it’s only two people watching the game (and their waistlines!) so you need a more … contained meal, one with fewer calories that provides fewer opportunities for eating all night long.
Enter these delicious burgers! All that beautiful, hotter-than-hell buffalo wing flavor with significantly less messiness. But, there is some messiness, I should warn you. I personally believe that if you don’t need about five napkins, then the burger just wasn’t worth eating.
These are awesome, perfect for a busy weeknight game that can only be partly watched over dinner, or for any time you’re just craving buffalo wing flavors in a healthful turkey burger. Enjoy!
Source: adapted from The Book of Burger by Rachael Ray
1 ½ lbs. ground turkey (preferably dark meat)
2 garlic cloves, minced
4 scallions, whites and greens, finely chopped
1 celery rib, finely chopped
Kosher salt and black pepper
6 tbs buffalo sauce
Blue cheese sauce/dressing
4 hamburger buns, preferably Brioche, split and toasted
In a large bowl, combine ground turkey, garlic, scallions, celery, salt and black pepper, plus a quick drizzle of olive oil. Using your clean hands, mix gently but thoroughly. Score the meat into 4 equal portions and form each into a burger patty. Use your index finger or thumb to make an indentation in the center of each patty (this prevents “burger bulge” as they cook).
Heat a large nonstick skillet over medium-high heat. Drizzle with olive oil. When the skillet is hot, add the burgers and cook, flipping once, 10 to 12 minutes total, or until the juices run clear. Remove to a plate. Shut off the heat and wipe out the skillet with paper towels. Place the skillet back over low heat. Add the buffalo sauce to the pan and swirl it to coat. Place the burgers back in the pan and flip once to coat them well in the buffalo sauce.
Now assemble the burgers. Place a buffalo-sauced burger on the bottom bun, then top with lettuce and blue cheese sauce. Now add the top bun and serve immediately.