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Buffalo Chicken Burgers with Blue Cheese Mayo
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| Serves: 4 // Prep time: 20 minutes | Grilling time: 8 to 10 minutes INGREDIENTS | |
| MAYO | |
| ⅓ cup | mayonnaise |
| ⅓ cup | crumbled blue cheese |
| 2 teaspoons | cider vinegar |
| 1 teaspoon | hot pepper sauce |
| ½ rib | celery, cut crosswise into thin slices |
| PATTIES | |
| 1-¼ pounds | ground chicken, preferably thigh meat |
| ½ cup | panko bread crumbs |
| 3 tablespoons | hot pepper sauce |
| 2 tablespoons | finely chopped fresh chives |
| ½ teaspoon | kosher salt |
| Extra-virgin olive oil | |
| 4 | hamburger buns, split |
| 4 large leaves | iceberg lettuce, thinly sliced |
INSTRUCTIONS
Combine the mayo ingredients, except the celery, and mash well with a fork. Stir in the celery. Cover and refrigerate until ready to use.
Mix the patty ingredients, and then gently form four patties of equal size, each about 1 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Brush the patties with oil, and then grill over direct medium heat, with the lid closed, until fully cooked (165°F), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, toast the buns, cut side down, over direct heat.
Spread the cut side of each bun with the blue cheese mayo, and then top with lettuce and a patty. Serve warm.
This was an outstanding recipe with a few changes. We used greek yogurt instead of mayonnaise, used one tablespoon of Sriracha sauce, and added two tablespoons sweet relish.
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