Buffalo Blue Burgers with Celery Slaw

The inspiration for these buffalo burgers is somewhat obvious — the combo of hot sauce, blue cheese and celery is a buffalo wings classic — but the tie to sustainability and healthy ecosystems might not be as clear. I was turned into a buffalo (bison) lover by Dan O'Brien, of Wild Idea Buffalo, who talked about bringing back bison in order to save his beloved South Dakota plains. The two, it seems, are healthiest when living together … a perfect illustration of a thriving ecosystem. These flavorful burgers will be a hit at any summer barbecue.

buffalo-blue-burgers

Hot sauce:
2 tablespoons Tabasco sauce
1 tablespoon butter, melted
1 teaspoon cayenne
Sea salt and freshly ground pepper

Burgers:
1 pound ground buffalo, formed into 4 (3/4-inch-thick) patties
Blue cheese sauce:
2 ounces blue cheese
1 tablespoon sour cream
1 teaspoon mayonnaise
2 tablespoons buttermilk or low-fat milk
1 teaspoon apple cider vinegar

Celery slaw:
1 cup thinly sliced celery
1/4 cup finely chopped red onion
1 tablespoon finely chopped parsley
1 teaspoon canola oil
1/4 teaspoon dry mustard
2 teaspoons apple cider vinegar
Remaining ingredient:
4 whole-grain hamburger buns, split

Heat grill to medium-high heat.

To prepare the hot sauce, combine Tabasco, butter, cayenne, and a pinch of salt and pepper in a small bowl. Generously brush both sides of burger patties with mixture and set aside.

To prepare the blue cheese sauce, combine blue cheese, sour cream, mayonnaise, buttermilk, 1 teaspoon vinegar, and a generous grind of black pepper in another small bowl, whisking until smooth.

To prepare the slaw, toss celery with onion, parsley, oil, mustard, 2 teaspoons vinegar and a pinch of salt and pepper in a medium bowl.

Season patties with salt and pepper, and place over direct heat on the grill. Brush with Tabasco mixture. Cook 2-3 minutes, basting once, and flip. Cook another 2 minutes, until medium rare. Place buns cut-side-down on grill and cook until toasted.

Place burgers on buns, top with celery slaw and drizzle with blue cheese mixture.

Serves 4

 

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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