Popular
Latest From the Show
How to Make Rach's Tribute to Buffalo Bills #3: "Hamlin-Burgers"
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
"I'm really excited today to do a meal in honor of number three," says Rach. "We're making a Hamlin burger," says Rach. ("Hamlin" is NFL football player Damar Hamlin, who wears jersey number three for the Buffalo Bills. He was seriously injured during a game in January.) "Damar has been through so much. He's incredible." This burger is like him, she says: "Strong. Bold. And Buffalo-style, with extra sauce!" Rach prepares it with ground buffalo (or bison), but you can substitute extra-lean ground sirloin.
For more "Buffalo" dishes, check out Rach's Buffalo Rotisserie Chicken Casserole and Mary Giuliani's Buffalo Chicks in a Blanket.
Ingredients
- 2 pounds ground buffalo or bison meat or extra-lean ground sirloin
- Salt and pepper
- 2 tablespoons Worcestershire sauce
- ¼ cup grated onion
- 2 teaspoons pimenton or smoked paprika
- Olive oil or vegetable spray
- 4 tablespoons butter
- 4 cloves garlic, chopped
- ¼ cup cayenne pepper sauce of choice (Rach likes Frank's RedHot)
- ½ pound sliced cheddar and/or pepper jack cheese, for cheeseburgers (optional)
For the Blue Cheese Dressing Sauce:
- 1 cup sour cream
- ½ cup crumbled blue cheese or smoked blue cheese
- ½ cup minced herbs: chives, parsley and dill
- ½ teaspoon granulated garlic and onion
- Salt and pepper, to taste
- ½ small lemon
- 4 rolls (onions or sesame), split
- Lettuce, tomato and thinly sliced white onions
- Pickles and pickle relish
- Carrot and celery sticks, to serve
Yield
Serves: 4
Preparation
Heat cast-iron or large nonstick skillet over medium-high heat.
Combine meat with salt and pepper and Worcestershire, grated onion and pimenton, then form 4 patties, thinner at center for even cooking. Spray pan and cook patties about 8 to 10 minutes, turning occasionally and remove from pan once cooked.
Add butter to the pan and melt, then add garlic and hot sauce. Turn off the heat, add burgers back to pan and turn in sauce to coat. Top with sliced cheese (if using). If using sliced cheese, tent burgers with foil for a few minutes to melt the cheese.
While burgers cook, make the sauce. Stir up the sour cream with blue cheese, herbs, granulated garlic and onion, salt, pepper and lemon juice.
Serve burgers on buns with sauce and toppings of choice and carrot and celery sticks on the side. I like to build my burger on an onion roll with the sauce; John likes his on a sesame roll with cheddar, pepper jack and the sauce. Serve with extra blue cheese dressing sauce to dip.