Buffalo Chicken Burgers
Note: Think of this as somewhere between a chicken wing and a burger. No buns are necessary, unless that's your preference. From "Mad Delicious," by Keith Schroeder.
• 1 1/2 lb. ground chicken
• 4 oz. diced whole-grain bread
• 5 tbsp. milk, divided
• 1/2 c. minced onion
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. kosher salt
• 5 tbsp. hot sauce, divided
• 1 tbsp. butter, melted
• 1 oz. (about 1/4 c.) blue cheese, crumbled
• 2 tbsp. low-fat buttermilk
• 2 tbsp. mayonnaise
• 1 c. very thinly sliced carrots
• 1 c. very thinly sliced celery
• 1/4 c. very thinly sliced green onions
Fire up the grill or a grill pan over medium heat.
In a medium bowl, combine the chicken, bread, 1/4 cup milk, onion, pepper and salt.
Fold together, allowing the bread to absorb all of the liquid. Do not mash. Keep the mixture loose and irregular.
Divide the chicken mixture into 6 equal portions. Form 6 (1/2-inch-thick) burgers, bringing them together just tightly enough to hold their shape.
Combine 1/4 cup hot sauce and butter in a shallow dish. Working with 1 patty at a time, roll patties in butter mixture.
In a medium bowl, combine 1 tablespoon milk, 1 tablespoon hot sauce, the blue cheese, buttermilk and mayonnaise. Add the carrots and celery, and fold to combine. Keep at room temperature while the burgers are grilling.
Grill the burgers 5 minutes per side, or until internal temperature reaches 155 degrees. (They will keep cooking as they sit for a bit.)
Place the burgers on a plate, topping each with 1/3 cup celery salad. Sprinkle burgers evenly with green onions.