Buffalo chicken burger with Ile de France Roquefort sauce


Prep time: 16 minutes -Total time: 26 minutes
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At a glance
Blue Cheeses
8 oz. Ile de France Roquefort cheese crumbled, divided (2 cups)
1/4 Cup Alouette Creme Fraiche cheese
1/2 Cup Sour Cream
1 Tbsp. cider vinegar
1 Tbsp. Worcestershire sauce
1 3/4 Lbs. lean ground chicken or turkey
2 Scallions, finely chopped
1 Celery stalk, finely chopped
4 Tbsp. mild (cayenne), pepper sauce, divided
4 Challah rolls
4 Romaine leaves, thinly sliced carrot and celery sticks, for serving


In a medium bowl, stir together,1 cup Ile de France Roquefort, creme fraiche, sour cream, vinegar and Worcestershire sauce until combined.

Preheat grill or grill pan over medium-high heat. Oil grates right before using. In a large bowl, mix together ground chicken, scallions, celery, 2 Tbsp. pepper sauce and 3/4 cup Ile de France Roquefort just until combined. Shape into 6 patties, about 4" in diameter.

Grill burgers for 5 minutes or until browned; flip burgers and brush with remaining 2 Tbsp. pepper sauce. Grill 5/7 minutes more, or until browned and cooked through. (Temperature should read 165 F on instant read thermometer.) If desired, split rolls and place face-down on grill, turning to brown slightly about 1/2 minutes.

Place romaine and burgers on bottoms of rolls. Top each with 1 Tbsp. Ile de France Roquefort sauce and remaining cheese and cover with tops of rolls. Serve burgers with carrot and celery sticks and remaining sauce.