Rachael Ray's Buffalo Turkey Burgers

On a recent weekend at the lake this was one of 4 burgers we made with Katie and friends for a slider contest. The winning recipe received her new cookbook The Book of Burgers. This was not the ultimate winner but this recipe was awesome. Since I detest blue cheese after a bad recipe I made with it back in the 80's I will be serving it with ranch dressing.  The group that taste tested these like it with the blue cheese as well. This was delicious we just finished our dinner!!

Rachael Ray's Buffalo Turkey Burgers (with blue cheese dressing)

1½ pounds ground turkey breast

1½ teaspoons poultry seasoning

1 tablespoon grill seasoning, such as McCormick Montreal steak seasoning

2 cloves garlic, chopped

4 scallions, whites and greens, finely chopped

1 rib celery, from the heart, with greens, finely chopped

Vegetable oil for drizzling

2 tablespoons butter

¼ cup hot sauce

1 cup sour cream, reduced-fat sour cream or ranch dressing

½ cup blue cheese crumbles

Kosher salt and pepper

4 crusty rolls, split

Leaf lettuce

In a large bowl, combine turkey, poultry seasoning, grill seasoning, garlic, scallions and celery; mix thoroughly. 



Score into 4 equal portions and form each into patty slightly thinner at the center than at edges for even cooking and to ensure a flat surface (burgers plump as they cook). Drizzle patties with oil.

Prepare grill or heat large non-stick skillet over medium-high heat. Cook burgers, flipping once, 10 to 12 minutes, or until juices run clear. Remove to a plate. 

Melt butter in a pan and stir in hot sauce. 

Add burgers and turn to coat in the hot sauce-butter mixture.

We poured the extra sauce over them on the bun. 



Mix sour cream or ranch dressing with blue cheese crumbles and season with salt and pepper. Place burgers on the roll bottoms, and top with lettuce and blue cheese sauce. Set the roll tops in place. Makes 4 servings.