Chicken burgers with blue cheese
Calorie controlled cooking spray
Hot Pepper Sauce (Tabasco)
Chicken breast mince, raw
4 medium, peeled, thinly sliced
50 g, finely chopped
2 clove(s), crushed
Soft white bread roll
4 medium, halved
½ individual, shredded
1 medium, sliced
40 g, crumbled
- Mist a griddle or nonstick frying pan with cooking spray and put over a medium-high heat. Combine the barbecue sauce and Tabasco sauce in a small bowl and set aside.
- Put the chicken mince, 1 tablespoon of the barbecue sauce mixture, the shallots, celery, breadcrumbs and garlic in a bowl. Season and mix well, then using wet hands, form the mixture into 4 x 1cm-thick patties. Brush the tops of the patties with half of the remaining sauce mixture.
- Put the patties in the griddle pan, sauce side down, and brush the other side with the sauce. Cook for 5 minutes on each side or until cooked through. Remove and keep warm.
- Lightly toast the rolls in the pan. Assemble the burgers using the toasted rolls, lettuce, tomato, patties and Stilton.