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Buffalo-Style Blue Cheese Burgers with Sour Cream & Celery Root Slaw

Buffalo-Style Blue Cheese Burgers with Sour Cream & Celery Root Slaw


  • 1 small celery root, peeled and shredded

  • Juice of 1/2 lemon (about 2 tbsp.)

  • Salt

  • 1 cup sour cream

  • 1 large carrot, shredded

  • ½ cup mixed fresh herbs (such as chives, flat-leaf parsley leaves, and dill sprigs), finely chopped

  • 2 tbsp. Dijon mustard

  • Pepper

  • 2 lb. ground beef (80% to 90% lean)

  • 2 tsp. each granulated garlic and granulated onion

  • ⅓ cup cayenne hot sauce (such as


    Frank’s RedHot


  • 2 tbsp. Worcestershire sauce

  • 2 tbsp. butter

  • 6 sesame seed buns (I like Big Marty’s), untoasted; or 6 kaiser rolls with poppy seeds, toasted; or 6 sandwich-size English muffins, toasted

  • 1 ½ cups crumbled smoked blue cheese (I like




  • Spicy dill pickle slices


  • Step 1

    In a medium bowl, mix the celery root and lemon juice; season with salt. Mix in the sour cream, carrot, herbs, and Dijon; season the celery root slaw with pepper. 

  • Step 2

    Heat a large cast-iron or other heavy skillet over medium to medium–high. 

  • Step 3

    In a medium bowl, season the beef with salt and pepper. Mix in the granulated garlic and onion, hot sauce, and Worcestershire. Form into 6 patties (thinner in centers for even cooking). 

  • Step 4

    Melt 1 tbsp. butter in the skillet. Add 3 patties and cook, turning occasionally, for 8 minutes. Repeat with the remaining 1 tbsp. butter and 3 patties. 

  • Step 5

    Top the bun bottoms with the slaw, patties, blue cheese, pickles, and the bun tops.

  • Step 6

    Note: Any leftover celery root slaw is great on deli-meat sandwiches.