I absolutely love burgers. I mean, what’s not to love? Earlier this year, I successfully waited in a line to get free Big Macs for a year, so if that doesn’t prove my love of burgers, what will?
Some of my earliest memories are of my dad grilling burgers and pointing to the one that had “my name” on it. I had to have that burger. My family also always makes sure that our dogs celebrate their birthdays with burgers, too!
I love that there are so many variations and options when it comes to burgers – you can literally customize everything from the meat (or meat alternative), to the cheese, to the endless options when it comes to toppings and condiments. Jalapeno Gold and Kream Mustard are among my favorites sold at The Chopping Block!
I’m always looking for interesting burgers in my travels. On an east coast road trip nearly ten years ago, my fiancé fell asleep, and I took the opportunity to take us on an unplanned detour to Louis’ Lunch in New Haven, Connecticut. It’s a tiny, very dark (hence, I have no photos) space, that claims to have invented the hamburger in 1895. The business remains in the same family and the burger, cooked in the original cast iron grills, is offered on toast, and the only options are cheese, tomato and lettuce. It was quite the experience, and I’m not sure if my fiancé has forgiven me yet!
But let’s get to the real reason that you’re reading… who makes the best burger? I’m not a burger snob. I believe that there are delicious fast-food burgers, and delicious gourmet burgers, and all sorts of burgers in between, and, as far as I’m concerned, they should all be embraced. If I had to choose a favorite fast-food burger, it would be an easy choice: In and Out. A staple on the west coast, I make sure to go to In and Out whenever there is one available for a Double Double and Animal Style Fries, please!
If you’re local to Chicago, Au Cheval makes a consistently great burger worth waiting for.
My Juicy Lucy (an inside out burger) at Matt’s Bar in Minneapolis, inspired me to try my hand at putting cheese inside my burgers instead of on top!
And my burger (with garlic fries) at Gott’s Roadside (in between wine tasting) in Napa Valley was among my most memorable burgers enjoyed in my travels.
But honestly, I prefer to make burgers at home because I can completely customize them! I really enjoy changing up the protein, too. Don’t get me wrong, traditional beef burgers are delicious, but lately I’ve been changing it up with some leaner proteins like turkey and chicken for a healthier spin that tastes just as indulgent. I’ve made Greek Turkey Burgers with Feta and Roasted Red Peppers served with Grilled Zucchini “chips” which are delicious.
But my new favorite burger is my Buffalo Chicken Burger. It’s everything you love about chicken wings in a handheld, not-so-messy form! I’ll be making these Buffalo Chicken Burgers all summer long, and I think you should too.
Buffalo Chicken Burgers
Scroll down for a printable version of this recipe
Prep Time 10 min
Cook Time 10 min
1/4 cup mayonnaise
1/4 cup sour cream (or Greek yogurt)
4 oz blue cheese
1 teaspoon Worcestershire
1.25 pound ground chicken
3 Tablespoons Franks Red Hot (or hot sauce of your choice)
3 Tablespoons Spiceology Black and Bleu seasoning
2 Tablespoons fresh parsley, chopped
Salt and Pepper, to taste
2 oz blue cheese
2 carrots, halved
2 stalks celery
1. Preheat a grill on high heat (my gas grill was at 450 degrees).
2. In a small bowl, mix together mayonnaise, sour cream, 4 oz blue cheese and Worcestershire. Season to taste. Set aside.
3. In a small bowl, mix ground chicken, hot sauce, Black and Bleu seasoning, parsley, and salt and pepper together. Just mix to combine (don’t overmix!).
4. Form mixture into 4 patties.
5. Grill burgers over direct heat for 2-3 minutes, rotate 90 degrees and grill 2-3 more minutes (this is how you get the quintessential hatch grill marks).
6. Add carrots and celery to grill and grill until nicely charred. Remove and set aside.
7. Flip burger and cook for 3 more minutes.
8. Top with 1-2 tbs of blue cheese, close grill, and let melt for 1-2 minutes.
9. Burgers are done when the internal temperature is 160 degrees.
10. Lightly toast your buns on the grill.
11. Add 1 tbs blue cheese dressing on the bottom bun.
12. Top with burger patty.
13. Slice ½ carrot and ½ celery stalk into thin slices and set aside.
14. The remaining carrots and celery can be cut into sticks to be enjoyed alongside your burger.
15. Top burger with extra hot sauce and the sliced carrots and celery.
16. Enjoy with grilled carrot and celery sticks, and extra blue cheese dressing.
Hopefully all this talk about burgers has you ready to make some of your own. Come see us at The Chopping Block for some of our popular Black and Bleu seasoning.
We also have all the grilling accessories you need to be pro! If you’re looking for some new burger condiments, check out our Jalapeno Gold and Kream Mustard – both are fantastic!
If you want to grill burgers in the comfort of your own home, but could use a little chef assistance along the way, join us for our virtual Sunday Dinner on the Grill: Stuffed Burgers on Sunday May 30 at 4pm CST, just in time for your Memorial Day BBQ!
Or join us at Lincoln Square for some fantastic grilling classes. You can sit back, relax, and enjoy a great meal in these demonstrations:
- Steakhouse Demo on the Patio on Friday, May 28 at 6:30pm
- Brunch Al Fresco on the Patio on Sunday, May 30 at 11am
- Grilling Workshop Demo on the Patio on Saturday, June 12 at 11am
- Shellfish on the Grill Demo on Friday, June 18 at 6:30pm
Or you can grill on our patio yourself and become a grillmaster with the help of our chef. Join us for:
- Grilling Boot Camp on Saturday, May 29 at 10am
- Hands On Chicken on the Grill on Sunday, June 6 at 11am
- Hands On Grillin' with Dad on Father's Day on Sunday, June 20 at 11am
Burgers also happen to be this week's challenge for our private Facebook group members. Are you in? Join the group, post your burgers and share the love!
Buffalo Chicken Burgers
- ¼ cup mayonnaise
- ¼ cup sour cream (or Greek yogurt)
- 4oz blue cheese
- 1 tsp Worcestershire
- 25lb ground chicken
- 3 tbs Franks Red Hot (or hot sauce of your choice)
- 3 tbs Spiceology Black and Bleu seasoning
- 2 tbs fresh parsley, chopped
- Salt and Pepper, to taste
- 2oz blue chees
- 2 carrots, halved
- 2 stalks celery
- Preheat your grill on high heat (my gas grill was at 450)
- In a small bowl, mix together mayonnaise, sour cream, 4 oz blue cheese, and Worcestershire. Season to taste. Set aside.
- In a small bowl, mix ground chicken, hot sauce, Black and Bleu seasoning, parsley, and salt and pepper together. Just mix to combine (don’t overmix!).
- Form mixture into 4 patties.
- Grill burgers over direct heat for 2-3 minutes, rotate 90 degrees and grill 2-3 more minutes (this is how you get the quintessential hatch grill marks)
- Add carrots and celery to grill and grill until nicely charred. Remove and set aside.
- Flip burger and cook for 3 more minutes.
- Top with 1-2 tbs of blue cheese, close grill, and let melt for 1-2 minutes
- Burgers are done when the internal temperature is 160.
- Lightly toast your buns on the grill.
- Add 1 tbs blue cheese dressing on the bottom bun.
- Top with burger patty.
- Slice ½ carrot and ½ celery stalk into thin slices and set aside.
- The remaining carrots and celery can be cut into sticks to be enjoyed alongside your burger.
- Top burger with extra hot sauce and the sliced carrots and celery.
- Enjoy with grilled carrot and celery sticks, and extra blue cheese dressing.