Girls at the Grill: Simply Grilling with Jennifer Chandler (Buffalo Sliders with Blue Cheese Slaw)

Listen to the interview.

If your grilling repertoire is limited to burgers and hot dogs, it might be time to reconsider your grill’s true potential. Think beyond that typical backyard menu, and imagine serving up a platter of skewered Caribbean Grilled Shrimp with Pineapple Salsa or a Balsamic Beef Tenderloin alongside an Asparagus and Cherry Tomato Salad.

Memphis chef Jennifer Chandler has assembled everything a grilling amateur could possibly need to achieve pitmaster-caliber results any night of the week. Whether you’re cooking with gas, charcoal, or cast iron, Simply Grilling will eliminate the uncertainty and have you manning the flames with confidence. In her accessible style, Chandler explains everything—the tools, the heat, and the flavors. If you’ve always found grilling to be a guessing game, you’ll never have to wonder again if the heat is just right or if you flipped your food too soon. From appetizers to desserts and everything in between, Simply Grilling is your guide to delicious meals, hot off the grate.

 Thanks to Jennifer for this recipe from the book, Buffalo Sliders with Blue Cheese Slaw.

Directions

In small bowl whisk together the hot sauce and mayonnaise. Refrigerate until ready to serve.

Place the slaw in a medium bowl. Add the blue cheese dressing and crumbled blue cheese. Toss until evenly coated. Season with salt and pepper to taste. Refrigerate until ready to serve.

Place the ground beef in a large bowl. Generously season with salt and pepper. Divide the meat into 8 equal portions. Being careful not to overwork or compact the meat too much, pat each portion into a 3/4-inch thick patty.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Place the burgers on the grill. Close the lid and cook, turning once, until desired temperature, about 4 to 5 minutes per side for medium. About 1 minute before the burgers are done, place the buns, cut-side down, on the grill and cook until lightly toasted.

To serve, place the burgers on the toasted bread. Spoon the buffalo mayonnaise on the burgers and top with the blue cheese slaw.

Variation: For a leaner burger, substitute ground turkey for the ground beef. Since turkey is so lean, be sure to use ground turkey that is at least 7 percent fat. Using anything leaner will result in dry burgers. I recommend adding 1/4 cup Panko bread crumbs to help the ground turkey hold together better on the grill.


Yield: Serves 6

What's Needed:

 

1/4 cup Buffalo hot sauce
1/4 cup mayonnaise
2 cups shredded cole slaw mix (or finely shredded green cabbage)
1/2 cup blue cheese dressing
1/4 cup crumbled blue cheese
Kosher salt and freshly ground black pepper
1 1/2 pounds ground beef chuck or sirloin
Vegetable oil, for the grates
16 slices baguette or 8 mini-hamburger rolls, toasted

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