Description
All the taste of buffalo chicken wings in a burger. Topped with a celery blue cheese topping.
Ingredients
- FOR THE BLUE CHEESE TOPPING:
- 3 Tablespoons Gorgonzola Cheese, Crumbled
- 1 Tablespoon Salad Dressing
- ¼ cups Sour Cream
- 2 teaspoons Rice Wine Vinegar
- ¼ teaspoons Worcestershire Sauce
- Salt And Pepper, to taste
- ½ heads Celery, With Leaves Chopped Small
- FOR THE BURGERS:
- 1 pound Ground Chicken
- ½ cups Plus 2 Tablespoons Hot Sauce, Such As Frank’s, Divided
- ¼ cups Onion, Minced
- 2 cloves Garlic, Minced
- 1 Egg
- ½ cups Panko Bread Crumbs
- 3 Ciabatta Buns
- Green Leaf Lettuce For Garnish
Preparation
For the blue cheese topping, in a medium mixing bowl, whisk gorgonzola cheese, salad dressing, sour cream, vinegar, Worcestershire sauce, salt, and pepper until well combined. Fold in celery and leaves. Mix to combine. Set aside.
Combine ground chicken, 2 tablespoons hot sauce, onion, garlic, egg, and panko crumbs in a large bowl. Do not overmix.
In a shallow container (enough to fit 3 burgers), pour 1/4 cup hot sauce and spread over the bottom of container. Shape chicken mixture into 3 patties and place in the hot sauce. Pour remaining hot sauce over patties. Place in the refrigerator for about 10 minutes.
Heat grill, grill pan, or skillet over medium high heat. Spray with nonstick cooking spray. Cook burgers for 3 to 4 minutes per side (depending on the burger thickness), or until they reach an internal temperature of 165ºF.
Serve the burgers on ciabatta buns, with the lettuce on the bottom and the blue cheese celery mixture on top.
