About this recipe:These chicken burgers taste just like Buffalo wings, except they are healthier! Chicken burgers are barbecued and served in a roll, with blue cheese dressing and chopped celery.
4 tablespoons reduced fat soured cream
4 tablespoons crumbled blue cheese
1/4 teaspoon Worcestershire sauce
675g chicken meat, pulsed in a food processor until finely chopped
4 tablespoons hot pepper sauce
1/2 teaspoon celery salt
1/4 teaspoon chicken seasoning
1/2 teaspoon paprika
1 pinch cayenne pepper, or to taste
1 tablespoon hot pepper sauce
4 sandwich rolls, split
4 leaves iceberg lettuce
60g celery, diced
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Method Prep:20min › Cook:15min › Ready in:35min
Preheat an outdoor barbecue for medium-high heat and lightly oil the cooking grate. Stir the soured cream, blue cheese and Worcestershire sauce together in a small bowl; set aside.
Mix the chicken, 4 tablespoons hot sauce, celery salt, chicken seasoning, paprika and cayenne pepper together in a mixing bowl until evenly blended. Form into four 1.75cm thick burgers.
Cook the chicken burgers on the preheated barbecue 6 to 7 minutes until well marked. Spray the uncooked top of the burger with cooking oil spray and flip the burgers over. Brush the cooked side with 1 tablespoon hot pepper sauce and continue cooking until no longer pink in the centre and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the centre should read at least 74 degrees C.
To assemble the burgers, place a lettuce leaf on each roll bottom. Top with a burger, then spoon on 2 tablespoons of blue cheese sauce and 2 tablespoons celery. Place the top of the roll on top, then serve.
Alternative cooking methods
You can also cook the chicken burgers in a pan or under the grill.