Buffalo Joes with Blue Cheese and Carrot-Celery Slaw Relish

by Rachael Ray Show Staff 9:00 AM, March 26, 2015

Aired March 26, 2015

Serves 6-8

For the Relish:
1/2 cup cider vinegar
3 tablespoons vegetable oil
2 tablespoons super fine sugar
1 cup chopped cabbage
2 carrots, shredded
2 to 3 ribs celery, finely chopped
1 teaspoon celery seed
Salt and pepper

For the Buffalo Joes:
1 tablespoon olive oil
2 tablespoons butter
2 pounds ground turkey or chicken
Salt and pepper
1 onion, chopped
4 cloves garlic, chopped
2 Red Fresno or Holland chili peppers, seeded and chopped
1 teaspoon (about 1/3 palmful) ground allspice
1 cup tomato sauce
1/2 cup turkey or chicken stock
1/3 cup Frank’s Red Hot sauce
3 tablespoons (packed) light brown sugar
3 tablespoons Worcestershire sauce
6 to 8 burger rolls, split
2 cups crumbled smoked blue cheese (get my favorite at or regular blue cheese crumbles


For the relish, in a large bowl, whisk together the vinegar, oil and sugar. Add vegetables to bowl and toss with dressing and celery seed; season with salt and pepper. Let the relish stand 30 minutes. Drain.

In a cast-iron or other deep skillet, heat the oil over medium-high. Melt the butter into the oil. When the butter foams, add the meat; season with salt and pepper. Cook, breaking the meat up with a spoon, until brown, about 10 minutes.

Add the onion, garlic, chiles and allspice. Cook, stirring often, until the onion softens, 5 minutes. Stir in the tomato sauce, stock, hot sauce, brown sugar and Worcestershire sauce. Reduce the heat to low and simmer until thickened, about 2 minutes.

Serve the meat piled on the rolls, topped with the blue cheese and relish.