Chicken Burgers With Blue Cheese Mayo Recipes

BUFFALO CHICKEN BURGERS WITH BLUE CHEESE DRESSING

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Stir the sour cream, blue cheese, and Worcestershire sauce together in a small bowl; set aside.
• Mix the ground chicken, 1/4 cup hot sauce, celery salt, poultry seasoning, paprika, and cayenne pepper together in a mixing bowl until evenly blended. Form into four 3/4-inch-thick patties.
• Cook the chicken burgers on the preheated grill 6 to 7 minutes until well marked. Spray the uncooked top of the burger with cooking spray, and flip the burgers over. Brush the cooked side with 1 tablespoon hot sauce, and continue cooking until no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• To assemble the burgers, place a lettuce leaf on each roll bottom. Top with a burger patty, then spoon on 2 tablespoons of blue cheese sauce, and 2 tablespoons celery. Place the top of the roll on top to finish the sandwich.

BUFFALO BLUE CHEESE CHICKEN BURGERS

Steps:

• Mix together the chicken, bread crumbs, blue cheese, egg, onion, and wing sauce in a mixing bowl until evenly combined. Form into 4 patties and place between sheets of waxed paper or plastic wrap. Place into an airtight container and refrigerate overnight for best results.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Cook the patties on the preheated grill until no longer pink in the center and the juices run clear, about 3 minutes per side. Serve on toasted buns with condiments of your choice.

GROUND CHICKEN AND BLUE CHEESE BURGERS

Steps:

• For the tarragon aioli: In a bowl, whisk together the mayo, garlic puree and tarragon. Taste and season with salt and white pepper as desired.
• For the chicken burgers: Preheat the oven to 350 degrees F. Over medium-high heat, warm a large ovenproof saute pan with the oil. Form the chicken into 4 equal patties, and then form a pocket in the center of each burger. Fill the center with a quarter of the blue cheese, and then fold the edges to seal the cheese in the burgers. Sprinkle the stuffed burgers with the salt and pepper and sear in the pan for 2 to 3 minutes per side. Transfer the pan to the oven and finish cooking until the internal temperature reaches 165 degrees F.
• Toast the buns with the butter on a grill, and then layer the toasted bun bottom with some tarragon aioli, baby spinach leaves, a tomato slice, burger and top of bun. Repeat with the remaining ingredients.

CHICKEN BURGERS WITH BLUE CHEESE MAYO

Steps:

• Cut chicken thigh into pieces and put into food processor.Cut 2 bacon rashers into pieces and add to the chicken.Blend until coarsely chopped.
• Heat the olive oil in a fry pan and add the garlic and shallot.Cook for about 2 mins,until soft.Remove from the pan,drain of excess oil and leave to cool.
• Add the garlic,shallot,tarragon and breadcrumbs to the chicken mixture.Season well and mix to combine.
• Divide mixture into four and with lightly floured hands shape into four burgers.Chill for 30 minutes.
• For the Mayo-.
• Whisk the egg yolk,mustard and plenty of seasoning in a bowl until smooth.
• Slowly whisk in the olive oil until the mixture is thick and smooth.Whisk in the vinegar,crumble in the blue cheese and fold it into the mayo with the chives.Chill.
• Grill the remaining bacon until crisp,cook the burgers on a medium heat for about 15 mins,turning once.
• Toast the buns.Arrange salad leaves on one half of the buns,top with chicken burger,spoonful of mayo and bacon rasher,then the top of the bun.Serve!