Saucy Blue Cheese Burger

Name: Saucy Blue Cheese Burger
Total time: 45 min
Yield: 8 Servings
Cuisine: American
Ingredients: 2 lbs. Ground Beef, (90% lean); Kosher salt and freshly ground black pepper, to taste; ½ cup light ranch dressing; 2 Tbsp. buffalo wing sauce; ½ cup blue cheese crumbles; 8 slices, red leaf lettuce; 8 slices, tomato; 8 (2 oz.) wholegrain hamburger buns

A tangy, blue-cheese-topped burger kicked up with ranch-buffalo sauce—grill seasoned 90% lean patties to juicy perfection, then stack with lettuce and tomato on wholegrain buns. Fast, bold flavor that’s perfect for backyard cookouts.

Recipe Courtesy Of:

Chef Tiffany Blackmon

Cook Time: 45 Minutes

Servings: 8

Ingredients: 8

Cook Mode

Ingredients

2 lbs. Ground Beef, (90% lean)
Kosher salt and freshly ground black pepper, to taste
½ cup light ranch dressing
2 Tbsp. buffalo wing sauce
½ cup blue cheese crumbles
8 slices, red leaf lettuce
8 slices, tomato
8 (2 oz.) wholegrain hamburger buns

Preparation

Step 1

Preheat gas or charcoal grill to 400°F. Shape Ground Beef into eight ¾-inch thick patties. Season with salt and pepper. Make a small indention in the center of the burger with your thumb.
Step 2

Place burgers on oiled grates and grill for approximately 5 minutes on one side. Flip once, grilling on the other side for 5 minutes or until internal temperature reaches 160°F with a meat thermometer inserted into the thickest part of the burger.
Step 3

Prepare dressing by whisking together ranch dressing and buffalo wing sauce in a small bowl. Set aside.
Step 4

Place burgers in buns and top with dressing, blue cheese crumbles, lettuce and tomato.

Nutrition Information

368 Calories

0 %*

5.61g SAT FAT

0 %DV**

24g PROTEIN

0 %DV

4.1 mg IRON

0 %DV

5.4 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.