BuffaloBill Posted May 30, 2010 Posted May 30, 2010 Given that a good wing is not easy to find here in Dallas I thought I would jazz up a burger to get some of the taste of good wings. Proportions here will need to be to taste as I mixed on my own without measuring. Take ground bison meat (could use good ground beef) and crumble in a good portion of blue cheese (roughly 10% of the total mixture – more if you want heavier flavor). Mix with a little olive oil (adds moisture to somewhat dry bison meat - I would skip if you are using good ground beef) and a good portion of wing sauce. Mix thoroughly and allow to come to room temperature. Form into patties that are a little larger in diameter than your buns. Brush the outside of the patties with a little olive oil then salt and pepper. Cook on the grill – add a little more wing sauce on top while cooking - dress lightly (lettuce and tomato slice) on a toasted bun. Outstanding stuff.
ExiledInIllinois Posted May 31, 2010 Posted May 31, 2010 Speaking of blue cheese... Has anybody tried the Trader Joe's: Blue Granite Jack Cheese slices... I heard it advertised on the radio and it sounded good and and interesting concept given that blue cheese is usually all crumbly!
dib Posted June 1, 2010 Posted June 1, 2010 my wife has been making them for years. Slightly different- use ground turkey, put the blue cheese in the center of the patty, grill some shredded carrots and celery in hot sauce drizzle over the burger.
stuckincincy Posted June 1, 2010 Posted June 1, 2010 Given that a good wing is not easy to find here in Dallas I thought I would jazz up a burger to get some of the taste of good wings. Proportions here will need to be to taste as I mixed on my own without measuring. Take ground bison meat (could use good ground beef) and crumble in a good portion of blue cheese (roughly 10% of the total mixture – more if you want heavier flavor). Mix with a little olive oil (adds moisture to somewhat dry bison meat - I would skip if you are using good ground beef) and a good portion of wing sauce. Mix thoroughly and allow to come to room temperature. Form into patties that are a little larger in diameter than your buns. Brush the outside of the patties with a little olive oil then salt and pepper. Cook on the grill – add a little more wing sauce on top while cooking - dress lightly (lettuce and tomato slice) on a toasted bun. Outstanding stuff. A tip from the tv cook, Bobby Flay: Take the back of a teaspoon - or your knuckle - and make a depression in the middle of the patty. He said it stops the middle swelling of the burger, that folks tend to squish down and lose some juices. He was 100% correct - works like a charm!
BuffaloBill Posted June 1, 2010 Author Posted June 1, 2010 A tip from the tv cook, Bobby Flay: Take the back of a teaspoon - or your knuckle - and make a depression in the middle of the patty. He said it stops the middle swelling of the burger, that folks tend to squish down and lose some juices. He was 100% correct - works like a charm! Thanks - I hate to see cooks squish burgers - wrong move.
BuffaloBill Posted June 1, 2010 Author Posted June 1, 2010 my wife has been making them for years. Slightly different- use ground turkey, put the blue cheese in the center of the patty, grill some shredded carrots and celery in hot sauce drizzle over the burger. I like the carrot and celery idea ... I will incorporate the next time.
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