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Jamie Purviance

Buffalo Chicken Burgers with Blue Cheese Mayo

Print

  • People

    Serves 4

  • Prep Time

    20 mins

  • Grilling Time

    8 to 10 mins

People
Serves 4
Prep Time
20 mins
Grilling Time
8 to 10 mins

the Ingredients

20151023095402 Row Poultry 56

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 pound ground chicken (92% lean, not all chicken breast)
  • 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

  • 01 Combine the mayo ingredients, except the celery, and mash well with a fork. Stir in the celery. Cover and refrigerate until ready to use.
  • 02 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 doming during cooking. Refrigerate the patties until ready to grill.
  • 03 Prepare the grill for direct cooking over medium heat (350° to 450°F).
  • 04 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.
  • 05 Spread the cut side of each bun with the blue cheese mayo, and then top with lettuce and a patty. Serve warm.
Ingredients
Instructions

  • the Ingredients

    20151023095402 Row Poultry 56

    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 pound ground chicken (92% lean, not all chicken breast)
    • 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

    • 01 Combine the mayo ingredients, except the celery, and mash well with a fork. Stir in the celery. Cover and refrigerate until ready to use.
    • 02 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 doming during cooking. Refrigerate the patties until ready to grill.
    • 03 Prepare the grill for direct cooking over medium heat (350° to 450°F).
    • 04 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.
    • 05 Spread the cut side of each bun with the blue cheese mayo, and then top with lettuce and a patty. Serve warm.

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