Born of a craving while writing this chapter, I jumped on the idea of a lean, Buffalo sauce-spiked chicken burger experience--somewhere between a wing and a burger. Just for fun. The result has all the twang of a well-balanced Buffalo wing, but is a much better way to enjoy carrot, celery, and blue cheese. No buns necessary.
1 1/2 pounds ground chicken
4 ounces diced whole-grain bread
5 tablespoons 2% reduced fat milk, divided
1/2 cup minced onion
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
5 tablespoons hot sauce, divided
1 tablespoon butter, melted
1 ounce (about 1/4 cup) blue cheese, crumbled
2 tablespoons low-fat buttermilk
2 tablespoons canola mayonnaise
1 cup very thinly sliced carrot
1 cup very thinly sliced celery
1/4 cup very thinly sliced green onions
How to Make It
Fire up the grill or a grill pan over medium heat.
In a medium bowl, combine the chicken, bread, 1/4 cup of milk, onion, pepper, and salt.
Fold together, allowing the bread to absorb all of the liquid. Do not mash. Keep the mixture loose and irregular.
Divide the chicken mixture into 6 equal portions. Form 6 (1/2-inch-thick) burgers, bringing them together just tightly enough to hold their shape.
Combine 1/4 cup hot sauce and butter in a shallow dish. Working with 1 patty at time, roll patties in butter mixture.
In a medium bowl, combine 1 tablespoon of the milk, 1 tablespoon hot sauce, the blue cheese, the buttermilk, and the mayonnaise. Add the carrots and celery, and fold to combine. Let wilt slightly at room temperature while the burgers are grilling.
Grill the burgers 5 minutes per side, or until the internal temperature reaches 155°. They'll carry over.
Platter the burgers, brushing each with 1/3 cup celery salad. Sprinkle burgers evenly with green onions.
Cooking Light Mad Delicious
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