Blue cheese chicken burgers
9
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Hamburger roll
4 individual, (4 x 80g rolls)
Cos lettuce
2 cup(s), shredded, (100g)
Tomato(es)
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
Celery
¼ stick(s), stick, finely chopped
Dried breadcrumbs
¼ cup(s), (20g)
Garlic
2 clove(s), crushed
Oil spray
1 x 3 second spray(s)
Instructions
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.
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