Buffalo Blue Cheese Smash Burgers with Celery Slaw

These buffalo blue cheese smash burgers bring the bold, tangy heat of buffalo wings to a crispy-edged beef patty.

A blistered Gorgonzola crust, a drizzle of garlicky buffalo butter, and a cool celery slaw on toasted brioche make every bite a game-day winner. Ready in about 25 minutes, they’re built for a crowd or a weeknight indulgence.

Smash burgers are all about maximum crust and minimal fuss. Here, ground chuck is pressed thin on a screaming-hot griddle, then topped with Gorgonzola that blisters into the surface.

A quick buffalo butter—hot sauce, melted butter, and garlic powder—adds the familiar wing flavor, while a crisp celery slaw cuts the richness. The result is a burger that tastes like your favorite buffalo chicken sandwich, but beefier and even more craveable.

Ingredients

Why this recipe works

Smashing the beef onto a 475°F griddle creates an enormous Maillard reaction area. The thin patty develops a deep, crunchy crust in just 90 seconds, while the interior stays juicy. Pressing the Gorgonzola into the hot surface lets it blister and brown, adding a nutty, salty depth that simply melting cheese can’t match.

The buffalo butter is a two-for-one: it seasons the patty as it sizzles into the crust and doubles as a finishing sauce. Whisking hot sauce with melted butter and garlic powder emulsifies into a glossy, clingy glaze.

The celery slaw, dressed lightly with ranch, provides a cool, crunchy counterpoint that mirrors the classic wing-and-celery combo.

Notes and substitutions

Use 80% lean ground chuck for the best balance of fat and flavor. Leaner mixes dry out during the aggressive smash.

Gorgonzola dolce is milder and creamier, while aged Gorgonzola piccante is sharper and saltier—choose based on preference. The hot sauce should be a classic cayenne-based variety; avoid overly thick or sweet styles.

A cast-iron griddle or heavy skillet is essential for holding heat. If using a regular skillet, work in batches to avoid crowding. The celery slaw can be made ahead and chilled for up to a day. For a milder heat, reduce the hot sauce to 1/4 cup; for extra heat, add a pinch of cayenne to the buffalo butter.

• Gorgonzola: Use blue cheese crumbles or Roquefort for a sharper, saltier flavor.
• Ranch dressing: Substitute buttermilk ranch or blue cheese dressing for a tangier slaw.
• Ground chuck: Ground sirloin or a blend of ground beef and ground pork work well.
• Brioche buns: Potato rolls or classic hamburger buns are sturdy alternatives.

Equipment

• Cast-iron griddle or heavy skillet
• Metal spatula
• Whisk
• Small bowl
• Mixing bowl
• Tongs