Buffalo Turkey Burgers With Blue Cheese Gravy - Rachael Ray |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I saw these on Rachael Ray's episode with Kristin Davis. She recommends serving them on kimmelwick (also spelled kummelweck) rolls, Kaiser rolls topped with lots of pretzel salt and caraway seeds - only made in the Buffalo-Rochester area. Ingredients:
2 lbs lean ground turkey breast |
1/4 cup grill seasoning |
1/4 cup hot sauce |
1/4 cup chives, plus extra chopped (to garnish) |
1/4 cup parsley, chopped |
2 garlic cloves, grated |
2 tablespoons olive oil |
3 tablespoons butter |
3 tablespoons flour |
3 cups milk |
1 cup blue cheese |
salt, to taste |
fresh ground pepper, to taste |
3 carrots, peeled and cut into sticks |
3 stalks celery, cut into sticks |
4 kaiser rolls (kimmelwick rolls) or 4 thick slices rye bread |
Directions:
1. In a large bowl, mix the turkey, grill seasoning, hot sauce, chives, parsley and garlic. Form four large patties.
2. Heat a large skillet over medium-high heat with two tablespoons olive oil, two turns around the pan. Sauté the burgers about five minutes on each side, until cooked through.
3. In a medium skillet over medium-high heat, melt the butter. Sprinkle the flour over the butter and cook it for about 1 minute. Whisk the milk into the roux and season with salt and freshly ground black pepper. When the milk comes up to a bubble and has thickened, take the pan off the heat and stir the blue cheese into the sauce in a figure-eight motion.
4. To serve, place the top of the roll or a slice of rye bread on a plate, top with the burger. Serve with celery and carrot sticks and a cup of warm, blue cheese dip garnished with some chopped chives alongside.
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