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.