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

Saucy Blue Cheese Burger, a Ground Beef beef recipe, ready in 45 minutes, serves 8 Servings.

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

Nutrition information per serving, using 90% lean ground beef: 368 Calories; 137 Calories from fat; 15.2 g Total Fat (5.61 g Saturated Fat; 4.7 g Monounsaturated Fat); 76 mg Cholesterol; 834.0 mg Sodium; 25.1 g Total Carbohydrate; 3.8 g Dietary Fiber; 24.2 g Protein; 4.1 mg Iron; 427.2 mg Potassium; 0.2 mg Thiamin; 0.3 mg Riboflavin; 7.8 mg Niacin (NE); 0.4 mg Vitamin B6; 2.2 mcg Vitamin B12; 5.4 mg Zinc; 36.1 mcg Selenium; 77.3 mg Choline.

This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin (NE), Vitamin B6, Vitamin B12, Zinc, and Selenium. It is a good source of Thiamin and Choline.

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.