Back in March, I had an email in my inbox from the one and only Girl Carnivore, Miss Kita Roberts. In the email, was an invitation to her annual #BurgerMonth celebration that runs concurrently with Beef Month, or May, as most folks refer to it.
Anyway, the #BurgerMonth celebration is open to anyone with a blog and/or social media willing to accept the challenge of creating an over-the-top burger and sharing the stellar giveaway (see below) with their friends and followers.
I was one of about 100 other foodies to accept the challenge of creating something over-the-top for #BurgerMonth 2017. The celebration has been going on all month long at Girl Carnivore and across the interwebs. So, be sure to check out #BurgerMonth on social media, or click HERE to check out all of the other burgers!
I must confess, I did go through a small period of panic after I accepted the invite/challenge. It’s a lot of pressure to come up with something spectacular, especially when you look back at all of the deliciousness included in previous #BurgerMonth celebrations.
So, because he is really pretty good at concocting crazy delicious creations, I asked my husband to help me come up with a burger that would fit the bill. And while I’m not quite sure either of the burgers we came up with are “over-the-top,” they are delicious!
Buffalo Style Burgers
These burgers were born out of our obsession with Sweet Baby Ray’s wing sauce… and maybe a little out of my love for ribbon cut carrots. But that’s really beside the point.
We honestly eat Sweet Baby Ray’s on beef more than we eat it on actual wings – no joke. While we do have Buffalo Beef Wraps pretty regularly around here, you just can’t beat ground beef in burger form – hence these Buffalo Style Burgers.
The wing sauce adds spice to the naturally savory beef. The carrots, celery, and ranch take the edge off of the heat that follows. And, if we’re being honest, it’s all very healthy, hitting all of the food groups in one burger. So, there is that.
If wing sauce isn’t your thing but you’re into flavors of the Greek persuasion, you’re in luck! The other creation we came up with to celebrate #BurgerMonth is a Gyro Burger, complete with feta and a good slathering of tzatziki sauce.
While both the Buffalo Style and Gyro Burgers are the collaborative creation of my husband and I, we would like to give a huge shout out to the American Lamb Board, Anolon, Beef, It’s What’s For Dinner, Char-Broil, Curly’s BBQ, Cuttingboard.com, Melissa’s Produce, Primal Stone, Spiceologist, Thermoworks , & Veal Made Easy for the awesome grill prize packages for #BurgerMonth 2017!
- American Lamb Board – ALB prize boxes 5 lbs of ground lamb, an apron and a meat thermometer
- Anolon – 10″x 18″ Double Burner Griddle and Grill Pan
- Beef, It’s What’s For Dinner – prize packs of beefy grilling-themed goodies
- Char-Broil – Char-Broil Kettleman Grill
- Curly’s BBQ – Curly’s BBQ Pork Pack
- Cuttingboard.com – Olive Wood Carver Bo
- Melissa’s Produce – Baby vegetable box
- Primal Stone – XL Primal Stone
- Spiceologist – 4 Rub Grilling Spice Set
- Thermoworks – Thermapen Mk4
- Veal Made Easy – 5 lbs Veal and grilling gear
Don’t forget the rules of food safety! Here is the short list:
- Always, wash your hands before and after handling raw meat.
- Never thaw meat on the counter, thaw in the refrigerator, microwave or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
A burger that proves Buffalo sauce IS for more than just wings!
- 1 pound ground beef*
- Buffalo wing sauce (we love Sweet Baby Ray’s)
- Ranch Dressing
- 1 large carrot, shaved into ribbons**
- 2 celery stalks, chopped
- Queso fresco cheese
- Buns of your choice
- Preheat the grill with medium-high heat for 10 minutes.***
- Divide ground beef mixture into 3 equal parts and shape into patties. Patties should be roughly 3/4 inch thick. Denting your patties in the center to reduce shrinkage on the grill.
- Place patties onto hot grill, cook for 3 minutes on each side. Use a meat thermometer to make sure the burgers reach a safe and savory internal temperature of 160 degrees. If the burgers have not reached that safe and savory internal temperature, move them to indirect heat and continue to cook, flipping every couple of minutes until they hit that 160 mark.
- Once the burgers are done, remove them from the grill. Pour some Buffalo wing sauce into a bowl big enough for a burger. Dip each patty in the wing sauce, evenly coating both sides.
- Place your wonderfully wing sauced burger on the bottom bun, drizzle with ranch and top with carrots, celery, and queso fresco. Add your top bun, rinse and repeat for remaining burgers, and you’re ready to enjoy!
I prefer to use no leaner than 85/15 ground beef for my burgers.
I use my veggie peeler to shave my carrots into ribbons.
Cooking times and temps are based on a gas grill.