Blue Cheese Burgers With Spicy Celery Slaw Recipes

BUFFALO CHICKEN SLIDERS WITH CELERY-BLUE CHEESE SLAW

Steps:

• To a medium-sized, straight-sided pan, add the butter and melt over medium heat. Once melted, add the buffalo sauce, garlic powder and onion powder and whisk to incorporate. Bring the mixture up to a simmer and stir in the shredded chicken. Turn the heat down to low and let simmer until the chicken is heated through and evenly coated in the sauce, about 5 minutes.
• To assemble: Lay the Hawaiian slider rolls on a clean work surface, cut side-up. Using tongs, transfer the buffalo chicken to the bottom half of the rolls. Top each with celery slaw. Spoon the remaining buffalo sauce on the cut-side of the top buns. Place the top half on and skewer each slider.
• Add all of the ingredients to a medium sized bowl and toss to combine. Refrigerate in an airtight container for up to 3 days.

BLUE-CHEESE BURGERS WITH SPICY CELERY SLAW

Steps:

• TO PREPARE THE BURGERS: Shape the meat into four equal-sized balls. Divide the cheese into four equal-sized pieces. With your forefinger, make a dimple into the center of each ball of meat and insert a piece of cheese. Gently press the meat into patties of equal size and thickness (about 3/4 inch thick). Season both sides of the patties with pepper. Place the patties on a platter, cover with plastic wrap, and refrigerate until ready to grill.TO MAKE THE SLAW: In a medium bowl whisk together the olive oil, vinegar, jalapeno, sugar, salt, and pepper. Add the celery and onion toss to coat. Cover with plastic wrap and refrigerate until ready to serve.Grill the patties over Direct Medium heat until the internal temperature reaches 160°F for medium, 8 to 10 minutes, turning once halfway through grilling time. During the last 30 seconds, grill the buns over Direct Medium heat until lightly toasted.Serve the burgers hot on the toasted buns. Pile the slaw on top of the burgers or serve on the side.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.