Photo of Sage & blue cheese chicken burgers by WW

Sage & blue cheese chicken burgers

Points® value
Total Time
25 min
15 min
10 min
Shredded apple, onion and sage keeps these lean chicken burgers juicy, as well as adding loads of flavour. The blue cheese dressing is the perfect finishing touch.


Chicken breast, skinless, raw

500 g


1 medium, peeled, cored and grated

Red onion

1 small, grated

Asda Panko Breadcrumbs

15 g

Sage, fresh

10 g

Hot Pepper Sauce (Tabasco)

1 tablespoon(s)

Worcestershire Sauce

1 tablespoon(s)

Calorie controlled cooking spray

4 spray(s)

Burger bun

4 medium


4 leaf/leaves, small


1 large

Castelli Gorgonzola

40 g


30 ml

Reduced Fat Mayonnaise

2 teaspoon(s)


  1. Put the chicken in a food processor and pulse until very finely chopped. Transfer to a bowl, then add the grated apple, grated onion, breadcrumbs, sage, Tabasco sauce and Worcestershire sauce. Season, then shape the mixture into 4 patties.
  2. Heat a large nonstick griddle pan over a medium heat. Mist the patties all over with cooking spray and griddle for 4-5 minutes on each side, or until the chicken is cooked through.
  3. Meanwhile, to make the blue cheese dressing, combine the Gorgonzola, buttermilk and mayonnaise in a small bowl, then season to taste.
  4. To assemble the burgers, split and toast the buns, then spoon the dressing over the base of each bun. Top with the chicken burgers, lettuce, tomato and remaining bun halves, then serve.


Serve with butternut squash wedges on the side. Preheat the oven to 200°C, fan 180°C, gas mark 6. Cut 1 peeled and deseeded butternut squash into wedges, put on a baking tray and mist with calorie controlled cooking spray. Season and bake for 25 minutes, or until crisp and golden.