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Blue cheese chicken burgers

Blue cheese chicken burgers

Total Time
25 min
15 min
10 min
If you’re a Buffalo wings fan, these burgers are for you. The patties can be made ahead and frozen, ready to grab if you’re on the go. For extra heat, sprinkle the lettuce with hot sauce, or to go bunless, sandwich a patty and all the components between two crisp lettuce leaves.


Hamburger roll

4 individual, (4 x 80g rolls)

Cos lettuce

2 cup(s), shredded, (100g)


1 large, cut into 8 slices

Blue vein cheese

2 tbs, crumbled

Reduced sugar barbecue sauce

¼ cup(s), (60ml)

Tabasco sauce

1½ tsp, (or to taste)

Chicken breast mince

500 g

Green shallot(s)

3 individual, thinly sliced


¼ stick(s), stick, finely chopped

Dried breadcrumbs

¼ cup(s), (20g)


2 clove(s), crushed

Oil spray

1 x 3 second spray(s)


  1. To make patties, combine barbecue sauce and tabasco sauce in a small bowl and set aside. Place chicken, shallots, celery, breadcrumbs and garlic in a large bowl. Season with salt and mix until well combined. Using damp hands, shape mixture into 4 x 1½ cm-thick patties. Brush tops of patties with half the reserved sauce mixture.
  2. Lightly spray a non-stick grill pan with oil and heat over medium-high heat. Cook patties, sauce-side down for 5 minutes. Brush tops of patties with remaining sauce mixture, then turn and cook for a further 5 minutes or until lightly charred and cooked through. Meanwhile, split rolls in half and toast lightly.
  3. To serve, top roll bases with lettuce, tomato, patties and cheese. Cover with roll tops.


TIP: Blue cheese not your thing? No worries! Replace with your preferred cheese. Feta or goat’s cheese would work nicely, or to keep it more traditional, sub in a slice of light tasty cheese.