These were a big hit in our household. I used this recipe for inspiration but made some changes to accommodate my dislike of celery and to make the recipe a little healthier. Make sure burgers are fully cooked through – no one wants a medium rare chicken burger.
1 pound ground chicken
splash or two skim milk
about 1 slice worth of whole grain bread, pulsed into bread crumbs
about 1/3 to 1/2 cup Frank’s red hot sauce
2 tbsp butter, melted
2 oz bleu cheese
1/2 cup light mayo
1 stick celery, roughly chopped
Salt and pepper
1 tsp vegetable oil
toppings of choice (I put out lettuce, tomato, onion and avocado)
hamburger buns (4)
Moisten bread crumbs with milk. Squeeze out excess milk. Combine bread crumbs with ground chicken, butter, salt, pepper and 1/4 cup hot sauce. Chill for a half hour. Then form into four patties (I actually added a bit of parsley to the mix, now that I think about it).
Combine bleu cheese, mayo, splash of milk and celery in food processor and blend together (you’ll have some sauce left over). Set aside (or refrigerate).
Heat oil in pan. Cook chicken burgers on one side, 4-5 minutes. Flip over and baste with remaining hot sauce. Cook until chicken burgers are cooked through (use a thermometer).
Top burger patty with 1 tbsp bleu cheese mayo and desired toppings; serve on hamburger bun.