Buffalo Chicken Burgers
- Total time
- 20 min
Ingredients
- ¼ cup mayonnaise
- ¼ cup sour cream (or Greek yogurt)
- 4oz blue cheese
- 1 tsp Worcestershire
- 25lb ground chicken
- 3 tbs Franks Red Hot (or hot sauce of your choice)
- 3 tbs Spiceology Black and Bleu seasoning
- 2 tbs fresh parsley, chopped
- Salt and Pepper, to taste
- 2oz blue chees
- 2 carrots, halved
- 2 stalks celery
Steps
- 1
Preheat your grill on high heat (my gas grill was at 450)
- 2
In a small bowl, mix together mayonnaise, sour cream, 4 oz blue cheese, and Worcestershire. Season to taste. Set aside.
- 3
In a small bowl, mix ground chicken, hot sauce, Black and Bleu seasoning, parsley, and salt and pepper together. Just mix to combine (don’t overmix!).
- 4
Form mixture into 4 patties.
- 5
Grill burgers over direct heat for 2-3 minutes, rotate 90 degrees and grill 2-3 more minutes (this is how you get the quintessential hatch grill marks)
- 6
Add carrots and celery to grill and grill until nicely charred. Remove and set aside.
- 7
Flip burger and cook for 3 more minutes.
- 8
Top with 1-2 tbs of blue cheese, close grill, and let melt for 1-2 minutes
- 9
Burgers are done when the internal temperature is 160.
- 10
Lightly toast your buns on the grill.
- 11
Add 1 tbs blue cheese dressing on the bottom bun.
- 12
Top with burger patty.
- 13
Slice ½ carrot and ½ celery stalk into thin slices and set aside.
- 14
The remaining carrots and celery can be cut into sticks to be enjoyed alongside your burger.
- 15
Top burger with extra hot sauce and the sliced carrots and celery.
- 16
Enjoy with grilled carrot and celery sticks, and extra blue cheese dressing.
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