medium bowl mix the buffalo, egg, breadcrumbs, onions, mushrooms and
round the pan. Saute the burgers about five minutes on each
ands, gently mix beef (or buffalo), celery seed, onion and 1
mix in onion, beef and buffalo.
Shape into four 1
onion, panko, 1/4 cup Buffalo wing sauce, parsley, egg, garlic
ixing bowl, combine bread crumbs, Buffalo Wing Sauce, egg, seasoning, kosher
Mix meat, onion, peppers, and garlic together. Mix well. Shape into preferred sized patties.
Brush the grill with vegetable oil. Next, place the patties onto the grill. Make sure they are place approximately 4 inches from medium heated coals.
Turn them only once--about 4 - 6 minutes for a medium doneness. **NOTE: You can also broil these as well.Placing the patties about 3 inches from the heat source. Turning only once.**.
Serve with the hot chile sauce.
HOT CHILE SAUCE Boil the water, adding the chilis. Boil for 5 minutes and ...
Combine all ingredients in a bowl, be sure not to over handle! Form into patties and fry or grill.
Serve as any other burger.
ore times to make four burgers in total.
Heat the
Mix ground meat with buffalo wing sauce and onion.
Divide into 4 sections.
Make a flat thin patty with one section.
Place 1/8 cup blue cheese on patty and wrap burger around cheese, sealing closed, and flatten to patty shape again.
Repeat with remaining sections.
Sprinkle with salt and pepper.
Grill or broil, basting with more sauce if desired, until cooked, 10-15 minutes depending on thickness.
rate.
Season the ground buffalo with salt and pepper; form
ison ball, and shape into burgers.
Season the outsides of
killet over high heat. Sprinkle burgers with salt and pepper; add
Mix all ingredients.
Shape into 6 patties about 1/2 inch thick.
Set oven control to broil.
Place patties on rack in broiler pan.
Broil with tops about 3 inches from heat for 4 to 6 minutes, turning once.
Serve with salsa, taco sauce or chili sauce.
Combine ingredients.
Lightly form into 4 patties 3/4\" to 1\" thick.
Grill or broil 4\" from heat, turning once.
In a large bown, using your hands or a wooden spoon, crumble meat. Mix in remaining ingredients until well blended. Form into 4 large burgers.
Grill on a barbecue, broil or pan fry, turning once until browned and cooked to your liking. Serve open faced on a half bun with lettuce, tomato, onion and aioli.
Prepare a hot grill.
Season meat with salt and pepper; form the meat into 6 patties, being careful not to overhandle.
Place the patties on the grill rack 3-4 inches over direct heat and grill, turning once, about 2 minutes per side for med/rare.
Spread each bun half with 1 teaspoon butter; place the buns, buttered side down, on the grill rack and toast briefly.
Assemble the burgers with toasted buns, patties, lettuce, tomato slices, onion slices, ketchup, mustard, and mayonnaise.
ixture is smooth. Stir in buffalo wing sauce.
Taste and
br>chicken, 1/4 cup buffalo sauce, salt and pepper. Set
Spread softened cream cheese onto bottom of a shallow dish or bowl.
Mix together chicken and buffalo sauce in a separate bowl.
Top cream cheese with buffalo mixture, then sprinkle on cheddar cheese.
Dip may be served hot or cold. To serve hot, warm in oven or microwave to your preferred temperature.
Before serving, drizzle with ranch dressing and sprinkle with green onion. Serve with chips or crackers.