Fun Fact: I am a Buffalo sauce fanatic. Whenever we go out for wings, I nearly always order mine doused in Buffalo sauce instead of other options like BBQ, Garlic Parmesan or the like. The sauce is just so tangy, spicy and downright delicious.
Since I’m long overdue for another Burger of the Month feature, I thought I’d share my recipe for a Blue Cheese Stuffed Buffalo Chicken Burger – because not only does Buffalo sauce have a special place in my heart, so do cheese-stuffed burgers.
My first cheese-stuffed burger was actually one of the most famous ones out there: The Juicy Lucy. If you were a fan of the show “Man Vs. Food,” that may ring a bell. An episode of the show featured host Adam Richman visiting two burger joints in Minneapolis to try each spot’s famous cheese-stuffed burger – the Jucy (or Juicy, depending on the location) Lucy. After the hubz and I watched that episode, we knew we had to try the burgers should we ever visit the Twin Cities. And we ended up having that opportunity when he dragged me along with him for a Dallas Cowboys playoffs game against the Minnesota Vikings a few years back.
Joined by our good friends Mike and Kelly, we visited both burger spots, Matt’s Bar and The 5-8 Club, to sample the delicacies. (For the record, I actually only ordered a burger at our first stop, Matt’s Bar, since I was too full by the time we got to The 5-8 Club!) The premise is genius. You bite into a delicious, juicy burger, and all this yummy cheese oozes out of the center. It was easily one of the best burgers I’ve ever had. And, if you’re curious, the hubz and Mike tried both burgers and the general consensus was that Matt’s Bar, while a total dive, had the more delicious option.
Since that trip, I’ve definitely found myself stuffing burgers on a more regular basis. However, it wasn’t until we got this amazing little gadget as part of a wedding gift that it became much easier. Seriously, the $6.99 is totally worth it. It takes a little practice to get the technique down, but the burger stuffer is a must for our kitchen now.
Armed with my burger stuffer, I thought I’d experiment a bit and try stuffing my regular Buffalo chicken burger recipe with blue cheese, which I normally mix into the chicken mixture. It turned out to be a winner!
So, without further ado, here’s my Burger of the Month recipe:
Blue Cheese Stuffed Buffalo Chicken Burgers
Makes 6 burgers
4 Tbsp finely chopped carrots (about 10 baby carrots)
4 Tbsp finely chopped celery (about 1 large celery stalk)
2 lbs ground chicken
2 cloves garlic, minced
½ cup Frank’s RedHot sauce (I always by the original flavor!)
1 cup blue cheese crumbles
Optional: 1/3 cup Ranch dressing
Salt and pepper
Note: I’m going to assume most of you don’t have a stuffed burger maker like I do, so these directions include steps for hand-stuffing the burgers.
In a large bowl, mix the carrots, celery, ground chicken, garlic and buffalo sauce together until fully combined. If the chicken mixture feels too sticky, put the bowl in the fridge for about 20 minutes to allow it to chill a bit. The more you handle ground chicken, the warmer and stickier it gets.
Once you’re ready to form the patties, scoop up about 1/2 cup of the chicken mixture and flatten it into a patty. Using your fingers, press down around the center of the patty to create a little “well” where your cheese will go. The edges of the patty should be more raised than the center, creating a nice little border. Just be careful not to make the center of your patty too thin.
Place 2 or 2.5 tablespoons of blue cheese into the “well” of the patty. Then take about 1/3 cup of chicken and form it into a patty. Place that patty on top of the first one with the blue cheese crumbles, and pinch the edges of the two patties together really well to create a seal. Repeat for the remaining burgers. Season the patties with salt and pepper.
Heat a few tablespoons of oil in a large frying pan over medium-high heat. Once the pan is nice and hot, place your patties into the pan. You may have to cook them in two batches, as you don’t want to overcrowd the pan.
Cook 5-6 minutes, then carefully flip the burgers over. Cook another 5-6 minutes or until a meat thermometer inserted into the burger reads 165. Just make sure you don’t stick the thermometer right in the middle where the cheese is, or it will start to ooze out – plus, it could give you a false temperature reading!
If you want a tasty sauce that packs a little extra Buffalo zing in it, mix 1/3 cup Ranch dressing with some of the Frank’s RedHot to taste. The more Frank’s you add, the spicier the sauce will be. I like my sauce at almost a 50:50 mix between the Ranch and Frank’s.
Place your burger onto the bun of your choice, and dress it with lettuce, tomato, red onion and a tablespoon or two of the Ranch/Buffalo sauce – then enjoy!
Sorry I didn’t capture more photos of this recipe, especially of the burger stuffing steps. I made it a few nights back and decided on a whim to snap a photo of the finished product. It wasn’t until I tasted it that I knew I had to feature it on the blog – and I didn’t want to wait until the next time I made it to snap a bunch more pics. So you get what you get with this one. 😉
My Burgers of the Month have been heavy on the chicken (last time I shared this super yummy Bahn Mi-inspired chicken burger, if you recall), so I promise next time I’ll feature a different protein!
Do you give this recipe a thumbs up? If you try it out, let me know how it turns out in the comments below!