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!
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
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.
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