Buffalo Turkey Burgers with Blue Cheese Gravy and Chili Fries

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Buffalo Turkey Burgers with Blue Cheese Gravy and Chili Fries

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 5 big Idaho potatoes, cut into wedges

  • 4 tablespoons extra virgin olive oil (EVOO), divided

  • 1 teaspoon chili powder

  • 1 teaspoon cumin

  • ½ teaspoon cayenne pepper

  • Salt and freshly ground black pepper

  • 2 pounds lean ground turkey breast

  • A palmful of grill seasoning

  • ¼ cup hot sauce

  • ½ cup chives (about a palmful), plus extra for garnish, chopped

  • 1 cup parsley (about a handful), chopped

  • 2 cloves garlic, grated

  • 3 tablespoons butter

  • 3 tablespoons flour

  • 3 cups milk

  • 2 cups blue cheese

  • 3 carrots, peeled and cut into sticks

  • 3 stalks of celery, cut into sticks

  • 4 Kimmelwick rolls or 4 slices rye bread

Directions

Pre-heat the oven to 450ºF. Place the quartered potato wedges on a baking sheet and drizzle with 2 tablespoons of EVOO, chili powder, cumin, cayenne pepper, salt and freshly ground black pepper. Toss to coat. Transfer to the oven and roast for 40-45 minutes, until crispy and cooked through. In a large bowl, mix the turkey, grill seasoning, hot sauce, chives, parsley, garlic, salt and freshly ground black pepper. Form four large patties. Heat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO, two turns around the pan. Sauté the burgers about 5 minutes on each side, until cooked through. In a medium size 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 cheese into the sauce in a figure-eight motion. To serve, place the top of the roll or a slice of rye bread on a plate, then top with the burger and some chopped chives. Serve potato wedges, celery and carrot sticks and a cup of warm, blue cheese dip for each person alongside.


Nutrition

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