Buffalo Turkey Burgers With Blue Cheese Gravy Rachael Ray Recipes

Steps:

• Combine meat with breadcrumbs, egg, hot sauce, salt & pepper. Mix well, and form into eight patties of the same size.
• Divide the blue cheese into four equal portions. Place a portion of the cheese atop one patty, then top with another patty. Fold the patty's edges together so the cheese is hidden in the center. Seal well so nothing leaks out when cooking. Repeat three more times to make four burgers in total.
• Heat the butter in a skillet of medium-high heat. Cook patties, flipping once, for about 15 minutes.
• Serve inside buns and top with more hot sauce, if desired. Maybe some sliced red onions, tomato and lettuce as well. I served mine in pitas and topped with baby arugula and hot sauce.

Steps:

• In a large bowl, combine 1 tablespoon hot sauce, cumin, chili powder, garlic, salt and pepper. Add turkey; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties., In a large nonstick skillet, cook burgers over medium heat 4-6 minutes on each side or until a thermometer reads 165°. , Serve burgers on buns with lettuce, celery, salad dressing and remaining hot sauce. Freeze option: Place patties on a waxed paper-lined baking sheet; cover and freeze until firm. Remove from pan and transfer to an airtight container; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 165°.

Steps:

• In a large bowl, mix the turkey, grill seasoning, hot sauce, chives, parsley and garlic. Form six patties.
• Heat a large skillet over medium-high heat with two tablespoons olive oil, two turns around the pan. Sauté the burgers about five minutes on each side, until cooked through.
• In a medium skillet over medium-high heat, melt the butter. Sprinkle the flour over the butter and cook it for about 1 minute. Whisk the milk into the roux and season with salt and freshly ground black pepper. When the milk comes up to a bubble and has thickened, take the pan off the heat and stir the blue cheese into the sauce in a figure-eight motion.
• To serve, place the top of the roll or a slice of rye bread on a plate, top with the burger. Serve with celery and carrot sticks and a cup of warm, blue cheese dip garnished with some chopped chives alongside. You can also drizzle some buffalo sauce over the top.

Steps:

• Combine first 4 ingredients and divide meat into 4 equal amounts. When forming each patty, nestle a pile of blue cheese crumbles into the center of the meat, and gently form patty around cheese.
• Brush or drizzle burgers with extra-virgin olive oil and grill on indoor electric grill preheated to high for 7 to 8 minutes on each side. On an outdoor grill, cook 6 minutes on each side 6 inches from hot coals or over medium high gas flame with the grill lid closed. For preparation with no additional oil, broil 4 inches from broiler 7 minutes on each side.
• Serve burgers on split rolls with lettuce, tomato, and blue cheese dressing.

Steps:

• Combine all ingredients in a bowl, be sure not to over handle! Form into patties and fry or grill.
• Serve as any other burger.