Blue Cheese Crunch Burgers
10
Minutes Prep Time
15
Minutes Cook Time
4
Servings
INGREDIENTS
1 small red onion
½ cup matchstick carrots
4 tablespoons buffalo wing sauce, divided
2 tablespoons deli-style dill relish
2 cups angel hair slaw
1 cup waffle-cut buffalo cheddar potato chips (about 20 chips)
2 oz blue cheese (Danish, preferred)
4 ground chuck patties (1 ½ pounds ground chuck, divided)
4 hamburger buns
INSTRUCTIONS
Preheat grill to medium-high. Cut onion in half; slice both halves very thinly (1/4 cup). Combine onions, carrots, 3 tablespoons wing sauce, and relish; stir in slaw and toss to coat. Crumble chips and cheese separately and set both aside.
Brush burgers with remaining 1 tablespoon wing sauce.
Place burgers on grill; grill 3 to 4 minutes without turning. Flip burgers over and top each with 1 heaping tablespoon of cheese. Grill 4 to 5 minutes or until cheese melts and meat is 160°F.
Place burgers on bottom half of each bun; top with ½ cup slaw mixture, 2 tablespoons chips, and top half of bun. Serve.
NOTES
All recipes are courtesy of Publix Aprons Cooking School.
Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.
Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of Jaguars head coach Gus Bradley.
By Chef Tony Charbonnet
