Buffalo Blue Cheese Burger with Celery Slaw
A spicy burger inspired by buffalo wings, featuring tangy buffalo sauce, blue cheese dressing, and crisp celery slaw.
- Prep
- 15min
- Cook
- 10min
- Total
- 25min
- Serves
- 4
- Calories
- 930per serving, est.
By Time for Burgers, updated
Buffalo wings arrive with celery sticks and blue cheese dip, and this burger keeps both in a different form. The celery is sliced thin and tossed with carrot, mayo, vinegar and celery seed into a crunchy slaw, while blue cheese dressing, sour cream and crumbles make the sauce on the bottom bun.
The buffalo sauce goes on the patties only in the last 2 minutes. Brushed on early, it would scorch or run off into the pan; added late, it cooks down into a sticky glaze. A final drizzle over the slaw brings back the sharp, fresh heat that cooking softens.
Buffalo Blue Cheese Burger with Celery Slaw
Prep 15 min, cook 10 min, total 25 min. About 930 calories per serving.
timeforburgers.com/recipes/buffalo-blue-burger-celery-slaw
Serves 4.
Ingredients
Instructions
Tap a step to keep your place.
Make celery slaw: combine sliced celery, shredded carrot, 2 tbsp mayonnaise, 1 tbsp white vinegar, and 1 tsp celery seeds in a bowl. Season with salt and pepper, toss well, and refrigerate.
In a small bowl, combine 6 tbsp blue cheese dressing, ¼ cup sour cream, and half the crumbled blue cheese. Set aside.
Season ground beef with salt and pepper, then form into 4 equal patties with a slight indentation in the center.
Heat 1 tbsp vegetable oil in a skillet over medium-high heat and cook patties for 4-5 minutes per side, until an instant-read thermometer in the center of a patty reads 160°F (71°C).
During the last 2 minutes of cooking, brush patties generously with 6 tbsp buffalo sauce, allowing it to caramelize slightly.
Toast brioche buns until golden.
Assemble burgers: spread blue cheese dressing on bottom buns, add buffalo-coated beef patties, top with celery slaw, sprinkle with remaining crumbled blue cheese, drizzle with remaining 2 tbsp buffalo sauce, and crown with top buns. Serve with extra buffalo sauce and blue cheese dressing on the side.
Tips
- Slice the celery as thin as you can, on a sharp angle. Thick pieces stay stringy and fight the soft bun.
- Pour the buffalo sauce for brushing into a separate cup. The brush touches the patties, so keep the sauce for serving clean.
- Turn the heat down to medium before brushing, and flip once so both sides glaze. On high heat the sauce burns quickly.
- Make the slaw at least 15 minutes ahead so the celery seed softens and the dressing seasons the vegetables.
Substitutions
- Ground chicken instead of beef: closer to wings, but cook it to 165°F (74°C) and oil the pan well, since it sticks.
- Ranch instead of blue cheese dressing: milder, for anyone who doesn't like blue cheese. Leave out the crumbles too.
- Greek yogurt instead of sour cream: tangier and thicker.
- Gluten-free: use a gluten-free bun and check the buffalo sauce and dressing labels.
Make ahead & storage
The celery slaw and the blue cheese sauce keep 2 days covered in the fridge; the slaw softens but still tastes good. Cooked patties keep 3 to 4 days; reheat to 165°F (74°C) and brush on fresh buffalo sauce afterward.
