Ranch Buffalo Wing Burgers

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


8 oz bar Montery Jack cheese
5 oz plus 4 tbs hot red pepper sauce, divided
3 lbs ground chicken
1/4 cup oil
1 stick of unsalted butter
1 tsp ground cayenne pepper
3 sticks celery, sliced on the bias
9 tbs bottled ranch dressing
6 hamburger buns



slice cheese about 1/4 inch thick across short end of block
place cheese in resealable plastic bag with 5 oz hot red pepper sauce. seal and let marinate.
Pre heat grill on high
Form chicken into 6-1/2 lb burgers.
place 1/4 cup oil into shallow dish and place burgers in the dish. Turn to coat in oil let rest.
turn grill to low in a 1 quart stainless steel sauce pan melt the stick of butter, when melted whisk in 1 tsp cayenne pepper and remaining 4 tbs hot sauce. Remove from heat and keep accessible.
Slice the celery on the bias. Set aside for later
turn one side of grill off. place burgers on grill then turn side back on low. (turning off the grill helps to avoid the flare ups from the oil dripping on the grill.) Do the same with the other side if needed to cook all the burgers.
Spoon some of the butter mixture over the burgers as they cook. cook for 13 min on one side. Flip the burgers over using the same method of turning one side of the grill off at a time to avoid butter flare ups.
Spoon more of the butter mixture over the other side of the burgers. Reserve some of the sauce for the buns.
Cook for another 11 min.
Add 3 slices of the marinated cheese to each burger and let melt for 2 minuets.
Brush butter mixture onto hamburger buns and place on grill to toast for a 1 to 2 minuets.
place burger cheese side down on bun. pile the slices of celery on top of the burgers.
Spread 1 1/2 tbs ranch dressing on top bun and top the burgers off.