Buffalo burger with blue cheese and celery relish

Combine diced celery, diced white onion, sugar, salt, yellow mustard seed, water and apple cider vinegar in a pot.

Bring to a rolling simmer over high heat, drop to medium and reduce about 20 minutes, until nearly all the moisture has evaporated and a sticky sour syrup is left.

Take the relish off heat and cool it completely; the vegetables should be softened but not mushy.

Combine Frank's hot sauce, worch and minced garlic; reduce over medium low until concentrated by about half.

Whisk in the cubed cold butter over low heat until fully emulsified, then whisk in a tiny pinch of xanthan gum.

Cook the patty about three minutes, flip and top with crumbled blue cheese.

Lid on for about a minute until the blue cheese is molten.

Build: a tablespoon or two of celery relish spread edge to edge on the bottom bun, butter leaf lettuce, the blue cheese patty, a generous saucing of buffalo, top bun.