Buffalo Turkey Burgers With Blue Cheese Gravy - Rachael Ray

I saw these on Rachael Ray's episode with Kristin Davis. She recommends serving them on kimmelwick (also spelled kummelweck) rolls, Kaiser rolls topped with lots of pretzel salt and caraway seeds. I reduced the amount of grill seasoning and increased from 4 to 6 burgers based on the reviews.

• Ready In: 30 mins
• Serves: 6
• Yields: 6 Buffalo burgers

Ingredients

• Buffalo Turkey Burgers

• 2  lbs  lean  ground turkey breast
• 2 -4  tablespoons  grill  seasoning
• 1⁄4 cup  buffalo wing sauce
• 1⁄4 cup chives, plus extra chopped (to garnish)
• 1⁄4 cup parsley, chopped
• 2  garlic cloves, grated
• 2  tablespoons olive oil

• Blue Cheese Gravy

• 3  tablespoons butter
• 3  tablespoons flour
• 3  cups milk
• 1  cup blue cheese
•  salt, to taste
•  fresh ground pepper, to taste

• Finishing Touches

• 3  carrots, peeled and cut into sticks
• 3  stalks celery, cut into sticks
• 4  kaiser rolls (kimmelwick rolls) or 4  slices  rye bread (thick slices)

Directions

1. In a large bowl, mix the turkey, grill seasoning, hot sauce, chives, parsley and garlic. Form six patties.
2. Heat a large skillet over medium-high heat with two tablespoons olive oil, two turns around the pan. Sauté the burgers about five minutes on each side, until cooked through.
3. In a medium skillet over medium-high heat, melt the butter. Sprinkle the flour over the butter and cook it for about 1 minute. Whisk the milk into the roux and season with salt and freshly ground black pepper. When the milk comes up to a bubble and has thickened, take the pan off the heat and stir the blue cheese into the sauce in a figure-eight motion.
4. To serve, place the top of the roll or a slice of rye bread on a plate, top with the burger. Serve with celery and carrot sticks and a cup of warm, blue cheese dip garnished with some chopped chives alongside. You can also drizzle some buffalo sauce over the top.