Buffalo Blue Cheese Grilled Chicken Burger

Our family LOVES to use the grill during these summer months.  This burger is a wonderful alternative to just a plain BBQ grilled burger.  ENJOY!

Buffalo- Blue Cheese Grilled Chicken Burgers

1 3/4 lb ground chicken

1/4 cup Buffalo wing sauce

1/2 teaspoon salt

1 to 3 drops red pepper sauce

6 burger buns, split

6 leaves green leaf lettuce

1/4 cup refrigerated chunky blue cheese dressing

1/4 cup crumbled blue cheese

Heat gas or charcoal grill. Carefully brush oil on grill rack. In large bowl, mix chicken, wing sauce, salt and pepper sauce.

Shape mixture into six 1/2-inch patties, each about 4 inches in diameter. Place on grill over medium heat. Cover grill; cook 10 to 12 minutes or until thermometer inserted in center of patty reads 165°F.

Place buns on grill, cut sides down. Cover grill; cook 1 to 2 minutes or until toasted. Place lettuce and patty on bottom of each bun. In small bowl, stir together dressing and blue cheese. Top patties with dressing mixture and tops of buns.

Cheese Stuffed Burgers with Roasted Red Pepper Sauce

3 pounds ground beef
2 tablespoons plus 2 teaspoons Worcestershire sauce
Coarse salt and ground pepper
4 ounces blue cheese (or other soft cheese, such as Brie)
8 rolls or buns, split
2 cups packed baby spinach
2 tomatoes, cut into 8 slices
Sauteed mushrooms (optional)

Heat grill to medium-high. In a large bowl, gently fold together beef, Worcestershire sauce, 1 tablespoon salt, and 1 teaspoon pepper. Form into 8 equal-size mounds.
Shape cheese into 8 equal-size disks. Press a small well in the center of each beef mound. Place cheese in well; wrap beef around cheese, pinching to seal.

Lightly oil grates. Place burgers on grill; cover. Cook until grill marks are visible on first side, 4 to 6 minutes. Turn burgers with a spatula; cook until grill marks are visible on other side and meat is just slightly pink in the middle, 4 to 6 minutes more for medium-rare.

To serve, layer bottom roll halves with spinach, burgers, tomato, and mushrooms, if using, dividing evenly. Spread top roll half with roasted red-pepper sauce, as desired.

ROASTED RED PEPPER SAUCE

1 cup light mayonnaise
1/4 cup drained (jarred) roasted red peppers
1/2 teaspoon white wine vinegar
1/8 teaspoon ground pepper

In a food processor, combine all ingredients and puree until evenly colored and almost smooth. Refrigerate, covered, until ready to serve.(Recipe and picture from Marthastewart.com)

Grilled Parmesan Turkey Burgers

1 lb ground turkey
1/3 cup grated Parmesan cheese
1 tablespoon chopped fresh basil
1/4 teaspoon pepper
1/8 teaspoon salt
1 TBS. balsamic vinegar
4 humburger buns, split
Red onion rings, if desired

Heat gas or charcoal grill. In medium bowl, mix all ingredients except buns and onions. Shape mixture into 4 patties, about 1/2 inch thick. Carefully brush vegetable oil on grill rack. Place patties on grill rack over medium heat. Cover grill; cook patties 12 to 15 minutes, turning once. Add buns, cut sides down, to side of grill for last 4 minutes of grilling. Serve patties on buns with grilled or raw onion rings.
(Recipe and picture from bettycrocker.com) Recipe has been enhanced.