|Hot Wing Burger|
Oddly enough I discovered this turkey burger variation on my honeymoon back in April 2010. I know, why were we watching TV on our honeymoon? It was just that afternoon gap between being on the beach and getting ready for dinner, and while I was sitting on the bed putting on makeup I watched the Rachel Ray Show. She was cooking her Adirondack Burgers and my new hubby said, "make me that" - in a loving, not demanding way of course. Shortly after returning from Caribbean bliss I gave it a shot; I edited it some since then and below is my adaptation.
- 1 tablespoon EVOO
- 1 carrot, finely chopped
- 1 rib celery, finely chopped
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground turkey or chicken (usually 1 pound is 1 package)
- 1 tablespoon McCormick's Original Chicken Seasoning (mix of garlic, paprika, salt, black & red pepper, onion)
- Dash of salt and pepper
- 2 teaspoons Tabasco sauce
- 2 tablespoons butter
- 1/4 cup Frank's Buffalo Wing Sauce
- 1/2 cup blue cheese crumbles
- 4 deli quality Colby Jack cheese
- 4 hamburger buns (sesame seed buns or onion loaf buns recommended)
- 4 romaine lettuce leafs
- 4 slices of tomato
- 4 Claussen Kosher Dill Pickles Sandwich Slices
- 4 tablespoons ranch or blue cheese dressing (1 tablespoon per bun)
- In a medium sized bowl, mix turkey, tabasco, salt, pepper, poultry seasoning, onion, celery, carrots and garlic. Form into four patties.
- In a large skillet, heat 1 tablespoon EVOO over medium heat. Add the patties and cook 6 minutes on each side. Add the butter to the skillet to melt, stir in the hot sauce, and flip burgers so each side has been coated in the sauce. Reduce to low heat. Top each with some of the blue cheese and a slice of Colby Jack. If you are having trouble with the blue cheese crumbles staying, mash them together in your hand and then put on top of burger. Once cheese is melted remove and place on bun with lettuce, tomato, pickle and ranch dressing.