May is National Barbecue Month and with the weather starting to warm up, many fair-weather grillers are heading outdoors and pulling their barbecues out of storage. I’m one of those people.
Recently, we cooked a few burgers on the grill, my first venture of the season. They were just your basic burgers. Nothing fancy. And served with some tasty fried potatoes and a delicious salad, they were the perfect fair.
But the next time out, I’m hoping to switch things up a bit. After all, variety is the spice of life. And I believe the recipe that came my way via Campbell’s is just the ticket. It calls for topping buffalo burgers with a hot and spicy sauce and crumbled blue cheese.
Spicy Buffalo Burgers
1 pound ground beef
1 10Â¾-ounce can tomato soup
Â½ teaspoon Louisiana-style hot sauce
Â½ cup crumbled blue cheese or 4 slices blue cheese
4 hamburger rolls, split
Lettuce leaves, red onion slices, tomato slices (optional)
Shape the beef into 4 (Â½-inch-thick) burgers.
Lightly oil the grill rack and heat the grill to medium. Grill the burgers for 10 minutes for medium or until desired doneness, turning the burgers over once halfway through the grilling time.
Heat the soup and hot sauce in a 1-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes. Top the burgers with the soup mixture. Sprinkle with the cheese. Serve the burgers on the buns with the lettuce, onion and tomato, if desired.