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Buffalo Turkey Burgers with Blue Cheese Slaw

I absolutely love anything with Buffalo sauce.  I love spicy and so finding this recipe and Frank’s Hot Sauce was a dream come true.  You think I’m kidding, but I’m not!  I now use Frank’s on everything from salads on my meat, mixed in with my homemade ranch salad dressing, on all my burgers, and even sandwiches.  It’s awesome!  Also, I’m not a huge fan of Blue Cheese dressing, but this homemade version in the slaw was amazing.  The burgers were great because they had veggies mixed in, and (I left hot sauce & slaw off of the kids’) because they were so good, the kids couldn’t even tell.  Clayton ate a whole burger, including the bun, which is a first in our house. I served them with grilled potato slices.  Yummo!


  • 1 1/2 cups cold or broccoli slaw (recipe calls for broccoli, which I couldn’t find)
  • 1/4 cup skinny blue cheese dressing  (recipe below)
  • 1.25 lbs 93% lean ground turkey
  • 2/3 cup grated carrots (grate in food processor) 
  • 1/4 cup seasoned whole wheat breadcrumbs (couldn’t find whole wheat, used regular)
  • 1 clove garlic, grated 
  • 1 tbsp red onion, grated
  • 1/4 cup Franks Hot Sauce ( A MUST!  I poured more on our burgers as we ate them)
  • salt and fresh pepper
  • oil spray
  • 5 slices reduced fat cheddar
  • 5 whole wheat burger buns (I used Martin’s 100 calorie Potato Whole Wheat Buns)
  • Grilled Potato slices as side (recipe below)


In a medium bowl combine slaw and skinny blue cheese dressing. Set aside.

In a large bowl, combine ground turkey, carrots, breadcrumbs, garlic, onion, hot sauce, salt and pepper. Makes 5 equal patties, 5.5 oz each.

Heat a large skillet on high heat. When hot, lightly spray the oil. Add burgers to the pan and reduce the heat to medium-low.

Cook on one side until browned 4-5 minutes, then flip. Cook another 4 minutes or until burgers are cooked all the way through (keep heat medium-low to prevent burning);top with cheese and place on a toasted burger buns topped with broccoli slaw.

If grilling, clean grill well before cooking and spray with oil spray to prevent sticking.

Low Fat Creamy Blue Cheese Dressing


  • 1/2 cup crumbled blue cheese
  • 6 oz fat free Greek yogurt
  • 1 tbsp light mayonnaise
  • 1 tbsp lemon juice
  • 1 tbsp white wine vinegar
  • 1/8 teaspoon garlic powder
  • salt and freshly ground black pepper


In a small bowl, mash blue cheese and yogurt together with a fork. Stir in mayonnaise, lemon juice, vinegar, and garlic powder until well blended. Season to taste with salt and pepper. Makes 1 cup.

Grilled Potatoes:


  • 2 (13 oz total) medium russet potatoes, washed
  • 2 tsp olive oil
  • sea salt and fresh cracked pepper
  • (If you have a crinkle cutter – I didn’t – it makes them look more authentic. If you want one, they are on amazon, but you don’t need one)


Preheat grill to medium-high heat (indoor grill would work too).

Cut potatoes into 1/4-inch thick slices. Toss the potatoes with olive oil. Add salt, and pepper to your taste.

Reduce heat on the grill to medium and lay the potatoes slices straight onto the grill; close the lid. Cook until the potatoes are golden on one side, about 6 to 10 minutes, making sure they don’t burn and adjusting flame accordingly. Turn and cook until tender inside when pierced with a fork, but slightly crisp and golden brown on the outside. Remove from grill, and serve immediately.

Happy Eating Friends! ~Trina

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