Buffaloes Ain’t Got Wings Burger
Buffaloes Ain’t Got Wings Wings Burger
Buffalo, NY has a diverse culinary profile but nothing has gained a reputation quite like the famous “Buffalo Wings” created at the Anchor Bar in 1964. The very popular flavor combination of spicy hot sauce and blue cheese can easily be adapted to a burger. Instead of the usual celery accompaniment to these flavors a slice of tart apple is used to help cut the heat of the hot sauce. This is a tribute to the areas to the north and south of Buffalo where the landscape is dotted with orchards. Kimmelwick rolls are used in this recipe to recognize the German and Polish heritage of Western NY. These rye rolls have a healthy coating of caraway seeds and pretzel salt and are difficult to consume if more than a day old.
Blue cheese spread:
3 oz cream cheese at room temperature
3 oz sour cream
1/2 tsp minced ginger
1/8 tsp freshly ground white pepper
Pinch of Kosher salt
4 oz Treasure Cave blue cheese (crumbled)
Seasoned Burger patties:
3 lb ground round
2 T Kosher Salt
1 tsp granulated garlic
1/2 tsp powdered ginger
1/2 tsp ground coriander
1/4 tsp freshly ground black pepper (fine grind)
1/4 tsp ground mustard
1/4 tsp wasabi powder
1/4 tsp cayenne pepper
3 oz butter (salted)
2 T Vietnamese chili-garlic Paste
3 oz Tabasco Chipotle Pepper Sauce
6 Kimmelwick rolls-sliced
1 large Granny Smith Apple –cored and sliced horizontally in rough 1/4″ slices
oil for brushing on the grill (High smoke temp)
Cooking directions pertain to a Weber Silver (2 burner) propane grill
Allow grill to heat on high for at least 10 minutes (lid closed).
In the bowl of a food processor, place cream cheese, sour cream, minced ginger, white pepper, and a pinch of Kosher salt. Process until smooth. Add blue cheese and pulse until small chunks remain. Transfer blue cheese spread to a small bowl. Cover and refrigerate until needed for final assembly.
To make the patties, divide the ground round into six 8 oz portions and form into patties. Make the patties the same diameter or a little larger than the diameter of your rolls. In a small container with a tight fitting lid add 2 T Kosher salt, 1 tsp granulated garlic, ½ tsp powdered ginger, coriander, black pepper, ground mustard, wasabi powder, and cayenne pepper. Cover container and shake to combine. Apply 2 to 3 heavy pinches of the spice mixture to each side of the patties.
Brush the grill with oil to minimize sticking. Orient the 6 patties over one burner and turn that burner to low. Close cover and grill for 7 minutes. Rotate each patty 45 degrees, close cover and grill another 7 minutes. Flip each patty, close cover and grill 10 minutes or until done. Remove patties to a platter or pan and allow to rest under aluminum foil for no less than 10 minutes.
While patties are resting prepare the “Buffalo sauce”. Turn grill burners to low (one burner can be turned off depending on heat retention characteristics). In a small sauce pan on the grill melt the butter. Add the chili-garlic paste and stir gently for 30-60 seconds. Add Chipotle Pepper Sauce and stir gently until thoroughly blended. Remove from heat and transfer to a small bowl for later use.
Apply a small swirl of “Buffalo sauce” to the cut side of each roll using either a teaspoon or a basting brush. With the grill still on low lay the rolls cut side UP on a double layer of heavy-duty aluminum foil on the grill. Close cover and allow to toast for 3 minutes or until lightly toasted.
To assemble the burgers, first dredge each patty through the “Buffalo sauce” (both sides) and set on a wire rack for any excess to drip off. Spread about 1 T of the blue cheese spread on the top half of each roll and a scant teaspoon of the blue cheese spread on the bottom halves. Place a patty on each bottom half. Top the patty with a slice of apple (more than one slice can be used if the apple is much smaller than the burger–see comments). Add the top half of the rolls and serve.