Buffalo Blues Chicken Burgers

(from stumax’s recipe box)

Here’s a twist on the traditional Buffalo chicken-wing recipe: a juicy chicken burger with the same punch and flavor. Lisa Keys, a highly decorated amateur cook, came up with this recipe for a cooking contest, which, incidentally, she won.

Source: http://www.leitesculinaria.com/recipes/cookbook/buff_burgers.html

Serves 4 people

Categories: burgers, dinner, not tried

Ingredients

  • 1/4 cup crumbled blue cheese
  • 1 tablespoon unsalted butter
  • 1/4 cup Tabasco® or other red-pepper sauce
  • 2 tablespoons melted unsalted butter
  • 1 1/2 pounds ground chicken
  • 3 tablespoons white wine
  • 1 1/2 teaspoons garlic-pepper seasoning
  • 4 round crusty rolls, split
  • Romaine lettuce leaves

Directions

  1. Prepare a medium-hot fire grill for direct heat cooking. Lightly grease the grill rack.

  2. In a small bowl, combine the blue cheese and butter; blend well. Using a sheet of wax paper, shape the cheese mixture into a 1-inch log. Chill for 10 to 20 minutes or until firm.

  3. Prepare the Buffalo baste by whisking the pepper sauce and melted butter together; set aside.

  4. In large bowl, combine the ground chicken, wine and seasoning. Divide the burger mixture into quarters. Slice the blues butter into 4 pieces. Shape each burger into 1-inch thick patties enclosing 1 slice of blues butter in the center of the patty.

  5. Grill the burgers, about 5 minutes per side, brushing frequently with the Buffalo baste. Toast the rolls on the outer edges of grill rack while the burgers are grilling. Brush the toasted sides of rolls with the Buffalo baste. Line the rolls with romaine and top with the bun.

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