4 - 6oz burgers
4 brioche buns

For the Buffalo sauce:
2 Tbsp. butter
2 cloves garlic, chopped
½ cup Franks Red Hot

For the blue cheese sauce:
½ cup sour cream
¼ cup mayo
4 oz crumbled blue cheese
1 Tbsp. milk (optional if you like it a little creamier)
1 small clove garlic, minced and mashed into paste with a little salt
Salt and pepper to taste 

In a small saucepan over medium high heat, melt butter and sauté garlic for few minutes until translucent. Add Franks Red Hot and cook through. Set aside and let cool before adding to meat.

Mix all ingredients for blue cheese sauce and let sit for at least an hour to infuse flavors.

Once buffalo sauce has cooled, separate ¼ cup for patties and save the rest for topping. If using preformed patties, brush about a teaspoon of buffalo sauce onto each burger. If forming your own patties, mix sauce into the meat and form patty without overmixing. Overmixing makes for a tougher burger.

Grill burgers on a preheated grill until desired doneness. Be careful of flames when grilling as the butter in the sauce may cause a little extra flame.

Towards the end of cooking, lightly grill buns cut side down. To serve, brush extra buffalo sauce on the bottom of the bun. Place burger on bun. Top with blue cheese sauce, lettuce, and bun top. Enjoy! 

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