Blue Cheese Burgers With Spicy Celery Slaw Recipes

Steps:

• Cut the cabbages in half and then in quarters and cut out the cores. Set up the food processor with the slicing blade (according to manufacturer's instructions) and place the pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don't fit, cut them to fit lying down.) Place the feed tube pusher on top and turn on the processor. Don't push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters. Transfer into a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving. Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube pusher and press firmly with the food processor on. Transfer to bowl with the cabbages.
• In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled blue cheese and parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.

Steps:

• To a medium-sized, straight-sided pan, add the butter and melt over medium heat. Once melted, add the buffalo sauce, garlic powder and onion powder and whisk to incorporate. Bring the mixture up to a simmer and stir in the shredded chicken. Turn the heat down to low and let simmer until the chicken is heated through and evenly coated in the sauce, about 5 minutes.
• To assemble: Lay the Hawaiian slider rolls on a clean work surface, cut side-up. Using tongs, transfer the buffalo chicken to the bottom half of the rolls. Top each with celery slaw. Spoon the remaining buffalo sauce on the cut-side of the top buns. Place the top half on and skewer each slider.
• Add all of the ingredients to a medium sized bowl and toss to combine. Refrigerate in an airtight container for up to 3 days.

Steps:

• Season the beef with the cayenne, garlic powder and oregano in a medium bowl. Form the beef mixture into 4 patties. Divide each patty, through the center, into 2, and flatten. Place the blue cheese on 1 patty and top with the other patty. Pinch the edges to seal. Grill burgers in a cast-iron pan or on a grill over medium-high heat to desired degree of doneness. Serve on the hamburger buns.

Steps:

• TO PREPARE THE BURGERS: Shape the meat into four equal-sized balls. Divide the cheese into four equal-sized pieces. With your forefinger, make a dimple into the center of each ball of meat and insert a piece of cheese. Gently press the meat into patties of equal size and thickness (about 3/4 inch thick). Season both sides of the patties with pepper. Place the patties on a platter, cover with plastic wrap, and refrigerate until ready to grill.TO MAKE THE SLAW: In a medium bowl whisk together the olive oil, vinegar, jalapeno, sugar, salt, and pepper. Add the celery and onion toss to coat. Cover with plastic wrap and refrigerate until ready to serve.Grill the patties over Direct Medium heat until the internal temperature reaches 160°F for medium, 8 to 10 minutes, turning once halfway through grilling time. During the last 30 seconds, grill the buns over Direct Medium heat until lightly toasted.Serve the burgers hot on the toasted buns. Pile the slaw on top of the burgers or serve on the side.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Lay the chicken skin-side up in a roasting tin. Slash the skin of the chicken with a sharp knife, then season and roast for 35 mins.
• Mix together the hot sauce, paprika, sugar, vinegar, garlic powder and butter in a pan. Stir over a low heat until the butter has melted, then simmer for 1 min. Season. Tip away any excess juices and fat from the roasting tin, then pour in half the sauce. Return to the oven for 20 mins until cooked through. Turn the oven to the highest temperature and add the remaining sauce. Cook for 5 mins.
• Crumble the cheese into a bowl and mix through the soured cream, mayo, chives and lemon juice. Toss the apple with the celery, cabbage and the cheese sauce. Serve the chicken alongside the slaw.

Steps:

• In a large bowl, combine cabbages and carrots. In a small bowl, combine the mayonnaise, mustards, vinegar, celery salt, salt and pepper. Pour over cabbage mixture; toss to coat. Stir in cheese and parsley. Refrigerate for at least 2 hours.