This burger delivers the bold flavors of Buffalo wings minus the mess and calories. Serve with additional hot sauce on the side.
Ingredients
- light sour cream: 0.25 cup
- reduced fat blue cheese crumbles: 0.25 cup
- Worcestershire sauce: 0.25 tsp
- ½ pounds ground chicken: 1 piece
- hot pepper sauce: 0.25 cup
- celery salt: 0.5 tsp (optional)
- poultry seasoning: 0.25 tsp
- paprika: 0.5 tsp
- pinch cayenne pepper: 1 piece (to taste)
- hot pepper sauce: 1 Tbsp
- Kaiser rolls: 4 piece (split)
- leaves iceberg lettuce: 4 piece
- celery: 0.5 cup (diced)
Metric Conversion
Stages of cooking
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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.
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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.
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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).
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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.
