Burger Fridays are BACK!

Boy am I glad! I certainly do enjoy a good burger… it’s a great way to start out the weekend! Especially if you’re on a budget... you can have a gourmet burger with all the fixin’s for a whole lot less than the average cost of a restaurant burger! Bri and I have cut back on the eating out… just a Saturday trip to Chick-Fil-A and we’re golden… and I DO mean GOLDEN! I love me some Chick-Fil-A. Amen?

This burger is a delightful combination of two of my weaknesses… Hot Wings and Burgers! I have to admit that I was a bit surprised at how VERY much I love this recipe! The line-up is a bit unusual… but TRUST ME when I say that it will turn out just fabulous!

Rach named it after a hockey team she used to cheer for in her hometown in upstate New York and boy is it DELISH! I (of course) tweaked it according to what Bri and I like—here’s the cast:

**I used Mirepoix from Trader Joe’s (which is onion, celery & carrots conveniently pre-chopped)

Adirondack Red Wing Burger                                   by Rachael Ray

EVOO
1 carrot (finely chopped)
1 rib celery (finely chopped)
¼ cup onion (finely chopped)
1 ½ lb ground turkey
2 Tbsp dill
1 tsp seasoned salt
Pepper
2 Tbsp butter
¼ cup hot sauce
6 slices of sharp cheddar
6 English muffins (toasted)
6 leaves of Romaine
Buttermilk Ranch Dressing for the table

First, grab a skillet and get a couple tbsp EVOO over medium heat. Cook the carrot, celery & onion until they’re nice and tender, about 8-10 minutes, and then set aside to cool a bit.

In a large bowl, mix the ground turkey, dill, seasoned salt, pepper and cooked veggies. Form into 6 patties. They’ll smell heavenly at this point and look like this…

You’ll wanna go ahead and pop your English Muffins under the broiler or a minute to get ‘em nice and toasty.

In the same skillet you cooked the veggies, add another tbsp of EVOO over medium heat and cook the burgers for about 3 or 4 minutes on each side… they’ll get nice and caramelized and smell so good!

Put the cooked burgers on a plate that’s tented with foil to keep ‘em warm. Add the butter & hot sauce to the skillet and then add the patties back in once the butter’s all melted. Turn ‘em a few times to coat them with the buffalo sauce!

To assembly these burgers, grab half an English Muffin, and layer a leaf of romaine and a patty. Top each burger with a slice of cheddar, some buttermilk ranch dressing, and a muffin top!

Now grab a few napkins and DIG IN! Happy Friday ya’ll!








P.S. I linked up to these parties...