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Red, White & Blue Burger

Recipe from: Hoss' Loaded Burgers

Experience a truly beefed up menu at Hoss’ Loaded Burgers in Nashville, Tennessee, where cheese-stuffed, grass-fed burgers or a vegan patty are driving the locals crazy with delight; gouda, cheddar and blue cheese infusions help seal the deal.

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450 grams 80/20 ground beef
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
1/3 cup crumbled blue cheese
3 4-inch bakery-fresh hamburger buns
1/3 cup hot wing sauce
1/3 cup buttermilk ranch dressing

Preheat your griddle to 350 degrees Fahrenheit.

Add the sea salt and fresh ground black pepper to the beef and gently mix them in. Try not to overwork the beef or else you will have a tough dense burger. Flatten meat into 6 4.5-inch patties.

Next, divide the blue cheese into three portions. Using your hands, press the crumbles into flat circular discs and put them in the middle of three of the flattened patties. Place the other three flattened patties on top of the cheese and press the two beef patties together, making sure to fully enclose the cheese without over compacting the beef.

Cook the patties on the grill until cooked to your desired doneness, flipping half way through. We recommend medium, which would be approximately 7 minutes of total cooking time, or an internal temperature of 150 degrees Fahrenheit.

While the burgers are cooking, place your buns on the grill to let them toast. Once everything is finished cooking, take the buns off the grill and put split the hot wing sauce on the bottom buns. Place the burger patty on top of the hot wing sauce and top with the buttermilk ranch and the top bun.

Yield: 3 servings