Buffalo Blue Cheese Smash Burgers with Celery Slaw Tips, FAQ & printable recipe

Tips for success

For the crispiest crust, make sure the griddle is fully preheated before adding the meat. A quick test: flick a drop of water onto the surface—it should evaporate instantly.

Also, avoid overcrowding; if making more than two burgers, cook them in batches to maintain high heat. Use a sturdy metal spatula and apply even pressure when smashing to get an even, thin patty.

The buffalo butter can be made in advance and refrigerated for up to a week. Reheat gently before using. If the butter separates, whisk it vigorously to bring it back together.

For a smoky twist, substitute smoked paprika for half the garlic powder. The celery slaw is best fresh, but it can be dressed an hour ahead and kept chilled.

Variations

• Chicken Buffalo Smash: Swap the ground chuck for ground chicken or turkey. Cook to 165°F (74°C). The patties will be leaner, so add a tablespoon of butter to the meat mixture before smashing.
• Extra-Spicy Version: Add 1/2 teaspoon cayenne pepper to the buffalo butter and use a hotter hot sauce. Top with sliced jalapeños before serving for an additional kick.
• Blue Cheese Slaw: Fold 1/4 cup of blue cheese crumbles into the celery slaw along with the ranch dressing. This adds a creamy, tangy pop that echoes the Gorgonzola on the patty.
• Double Smash: Use four 2-ounce patties instead of two 4-ounce ones. Smash and cook in batches, then stack two patties per bun with extra buffalo butter between them. Adjust cooking time to 60 seconds per side.

Storage and make-ahead

Fridge

Store leftover patties and slaw separately in airtight containers for up to 3 days. Buns keep at room temperature for a day or refrigerated for up to 5 days.

Freezer

Freeze cooked patties in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat patties in a skillet over medium heat for 2-3 minutes per side, or in a 350°F oven for 8-10 minutes. Toast buns fresh.

Store leftover burgers and slaw separately in airtight containers in the refrigerator for up to 3 days. The slaw will soften as it sits. Reheat the patties in a skillet over medium heat until warmed through, about 2 minutes per side. The buns are best toasted fresh.

The buffalo butter can be whisked up to 3 days ahead and stored in the fridge. The celery slaw can be mixed and dressed up to 4 hours ahead, then chilled. Form the ground chuck balls up to a day in advance and keep them refrigerated. Assemble and cook just before serving.

Serving ideas

Serve the burgers immediately after assembling, while the cheese is molten and the buns are crisp. Pair with extra celery sticks and a side of ranch or blue cheese dressing for dipping.

Cold beer or a fizzy soda balances the heat. For a complete meal, add a simple green salad or sweet potato fries.

For a party, set up a burger bar with extra buffalo butter, extra Gorgonzola, and additional slaw. Let guests assemble their own.

The burgers are best eaten by hand, but slicing them in half makes them easier to manage and shows off the oozing cheese. Serve with plenty of napkins.

Frequently asked questions

Recipe card

Buffalo Blue Cheese Smash Burgers with Celery Slaw

Prep 10 minCook 8 minTotal 18 minServes 2

Ingredients

• 1/3 cup hot sauce
• 3 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1/2 cup Gorgonzola crumbles
• 8 oz ground chuck (80% lean)
• 2 brioche buns, split and toasted
• 1 cup thinly sliced celery hearts with leaves
• 1/4 cup ranch dressing

Instructions

1. In a small bowl, whisk together the hot sauce, melted butter, and garlic powder until fully combined. Set aside. In a separate bowl, toss the sliced celery with the ranch dressing until evenly coated. Refrigerate the slaw while you cook the burgers.
2. Divide the ground chuck into two 4-ounce portions. Gently shape each into a loose ball, handling the meat as little as possible. Do not season yet; the buffalo butter and Gorgonzola add plenty of salt.
3. Heat a cast-iron griddle or heavy skillet over high heat until it reaches 475°F (246°C). Place the meat balls on the hot surface and immediately press them flat with a metal spatula, using firm pressure for about 10 seconds. Cook for 90 seconds without moving.
4. Flip the patties with the spatula. Immediately sprinkle half of the Gorgonzola crumbles over each patty. Press the cheese gently into the surface with the spatula. Cook for another 60 to 90 seconds, until the cheese blisters and the patties reach 160°F (71°C).
5. Spoon or brush the buffalo butter over the cheese-topped patties. Let it sizzle into the crust for about 15 seconds. Remove the patties from the griddle and set them on a plate.
6. Place the split brioche buns cut-side down on the hot griddle. Toast for 30 to 45 seconds, until golden and lightly crisped. Remove and set aside.
7. Place the bottom buns on plates. Top each with a patty, then pile the celery slaw over the patty. Cap with the top bun. Slice the burgers in half if desired, letting the buffalo butter and cheese ooze out.

Contains: gluten, eggs, milk, celery

Estimated nutrition per serving

Calories

720

Protein

38 g

Carbohydrates

35 g

Fat

48 g

Automatic estimate from the ingredient list, not laboratory-verified.