Buffalo Blue Burgers with Celery Slaw

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1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 4.33 out of 5)

The inspiration for these buffalo burgers is somewhat obvious — the combo of hot sauce, blue cheese and celery is a buffalo wings classic — but the tie to sustainability and healthy ecosystems might not be as clear. I was turned into a buffalo (bison) lover by Dan O’Brien, of Wild Idea Buffalo, who talked about bringing back bison in order to save his beloved South Dakota plains. The two, it seems, are healthiest when living together … a perfect illustration of a thriving ecosystem. These flavorful burgers will be a hit at any summer barbecue.


Buffalo Blue Burgers with Celery Slaw

Prep Time: 20 minutes

Cook Time: 5 minutes

Yield: Serves 4


  1. Hot sauce:
  2. 2 tablespoons Tabasco sauce
  3. 1 tablespoon butter, melted
  4. 1 teaspoon cayenne
  5. Sea salt and freshly ground pepper
  6. Burgers:
  7. 1 pound ground buffalo, formed into 4 (3/4-inch-thick) patties
  8. Blue cheese sauce:
  9. 2 ounces blue cheese
  10. 1 tablespoon sour cream
  11. 1 teaspoon mayonnaise
  12. 2 tablespoons buttermilk or low-fat milk
  13. 1 teaspoon apple cider vinegar
  14. Celery slaw:
  15. 1 cup thinly sliced celery
  16. 1/4 cup finely chopped red onion
  17. 1 tablespoon finely chopped parsley
  18. 1 teaspoon canola oil
  19. 1/4 teaspoon dry mustard
  20. 2 teaspoons apple cider vinegar
  21. Remaining ingredient:
  22. 4 whole-grain hamburger buns, split


Heat grill to medium-high heat.

To prepare the hot sauce, combine Tabasco, butter, cayenne, and a pinch of salt and pepper in a small bowl. Generously brush both sides of burger patties with mixture and set aside.

To prepare the blue cheese sauce, combine blue cheese, sour cream, mayonnaise, buttermilk, 1 teaspoon vinegar, and a generous grind of black pepper in another small bowl, whisking until smooth.

To prepare the slaw, toss celery with onion, parsley, oil, mustard, 2 teaspoons vinegar and a pinch of salt and pepper in a medium bowl.

Season patties with salt and pepper, and place over direct heat on the grill. Brush with Tabasco mixture. Cook 2-3 minutes, basting once, and flip. Cook another 2 minutes, until medium rare. Place buns cut-side-down on grill and cook until toasted.

Place burgers on buns, top with celery slaw and drizzle with blue cheese mixture.


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  • http://evans-eatlaughlove.blogspot.com/ Denise

    If I could I would rate these MORE than five stars. Wow, these were GREAT, and my husband is still talking about them a week after we prepared them. We decided that these could be our new “go to” burger recipe (we buy a quarter of a bison every year and always are looking for ways of using the ground).

    A wonderful combination of flavors and textures. The only change we made was to simply use Frank’s Hot Sauce in lieu of the sauce in the recipe. The slaw adds such nice crunch and a cool compliment to the heat of the burgers.

  • http://nourishnetwork.com/members/liahuber/ Lia Huber

    Denise, I’m so glad they were such a hit!