Prepare a charcoal or gas grill for direct cooking over medium heat.
Inspired by Minnesota's famous Juicy Lucy, this version of the cheese-stuffed burger gets a buffalo-wing spin as well, complete with hot sauce and crumbles of blue cheese.
Servings and Ingredients
|3 c.||Hy-Vee shredded coleslaw mix|
|¼ c.||Hy-Vee bacon ranch dressing|
|2 lbs.||85%-lean ground turkey|
|½ c.||red onion, finely chopped|
|4 slice(s)||Hy-Vee Havarti cheese|
|Hy-Vee kosher sea salt, to taste|
|Hy-Vee black pepper, to taste|
|½ c.||Hy-Vee Hickory House Big Bad Buffalo Tangy Buffalo Wing Sauce|
|4||Hy-Vee Bakery sesame buns, split|
|¼ c.||Hy-Vee mayonnaise|
|4 tsp.||Hy-Vee Dijon mustard|
|⅓ c.||Hy-Vee crumbled blue cheese|
Things To Grab
- Charcoal or gas grill
- Small bowl
- Large bowl
- Silicone pastry brush
- Meat thermometer
In a small bowl, combine coleslaw mix and ranch dressing. Cover and refrigerate until serving time.
In a large bowl, combine ground turkey and red onion. Shape into eight 1/3-inch-thick patties, about 4 ounces each. Place a slice of cheese on four patties. Top with remaining patties; pinch edges to seal. Season to taste with salt and pepper.
Related Content, How-To
- Grill patties for 12 to 14 minutes or until internal temperature of patties reaches 165 degrees, turning once halfway through and brushing with Buffalo wing sauce. During the last 2 minutes of grilling, place buns, cut sides down, on grill directly over heat to lightly toast. Remove burgers and buns.
- Spread bun bottoms with mayonnaise and mustard. Layer with meat patties, coleslaw mixture and blue cheese. Top with sesame bun tops. Let burgers stand for 2 minutes before eating; the cheese inside is hot.
Amounts Per Serving
- Total Fat: 62g
- Cholesterol: 220mg
- Sodium: 1860mg
- Total Carbohydrates: 38g
- Protein: 51g