Buffalo Turkey Burgers With Blue Cheese Gravy and Chili Fries

"From Rachel Ray's Big Orange Book"
 
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Ready In:
30mins
Ingredients:
17
Serves:
4
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ingredients

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directions

  • Preheat oven to 450*F.
  • Place potato wedges on rimmed baking sheet, drizzle with 2 tbsp EVOO. Sprinkle with chili powder, cumin, cayenne pepper, and salt and pepper. Toss to coat. Roast the potatoes for 40-45 min, until crispy and cooked through, turning once or twice.
  • In large bowl, use hands to combine the turkey, grill seasoning, hot sauce, chives, parsley, garlic, and salt and pepper. Divide meat into 4 equal portions, thinner in the center than the edges (can use thumb to make deep depression in center). As burgers cook, they will plump in the middle to make a flat, thick burger.
  • Heat large skillet over med-high heat with remaining 2 tbsp oil.
  • Fry burgers for 5 min each side.
  • Melt butter in med skillet over med-high heat.
  • Sprinkle flour over butter and cook 1 minute Whisk milk into the roux and season with salt/pepper. When milk comes up to a bubble and has thickened, take pan off heat and stir the cheese into sauce in a figure eight motion.
  • To serve, place burger on roll/bread and top with chopped chives. Serve potato wedges with a cup of blue cheese dip garnished with chopped chives.

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